SPICY PORK AND MANGO STIR FRY NOODLES WITH MINT
8-ounces pad Thai rice noodles
3 tablespoons peanut oil
1 medium onion, chopped
6 cloves garlic, chopped
1 jalapeno, chopped (including seeds)
2 tablespoons ginger root, peeled and minced
1 green bell pepper, chopped
1 ½ pounds ground pork
¼ teaspoon cinnamon
1 teaspoon salt
1 teaspoon black pepper
½ cup fresh mint leaves, chopped
2 tablespoons soy sauce
¼ cup oyster sauce
¼ cup hoisin sauce
2 tablespoons lime juice
½ cup scallions, chopped plus more for garnish
2 cups very ripe mango, peeled, pitted, and chopped
Place the rice noodles in a 9” x 13” baking dish and cover them with boiling water. Move them around occasionally with a fork to prevent sticking. Let them soak while you prepare the stir fry until they get soft (about 20-30 minutes).
Heat the oil in a wok or large deep skillet over medium high heat. Add the onions, garlic, jalapeno, ginger, and green pepper to the hot pan and cook, stirring until veggies are soft and fragrant, about 3-4 minutes.
Add the pork, cinnamon, salt, and black pepper to the pan. Continue to cook, breaking the pork up with a spatula for 4-5 minutes until the pork is in small pieces and cooked through. Add half of the mint, the soy, oyster sauce, hoisin, and lime juice to the pan. Cook, stirring, until everything is evenly coated in the sauce.
Add the remaining mint, scallions, mango, and softened noodles to the pan. Cook, tossing, for 3-4 minutes more until well combined and the noodles are fully coated with the sauce. Serve hot in bowls, garnished with scallions and mint leaves.