Recipe by Francesca Benedetti
Born in Burlington, VT in 1986
Lives in Portland, OR
Profession: Farmer and Hollywood & Lloyd Farmers Market Manager
Leisure: Adventuring with my person and dogs. Cooking yummy food. Live music.
Word of the day: Twilight
Childhood cuisine: The very best, my father's take on rustic Italian
This dish traditionally comes with rice and lettuce: Eaters tuck the deliciously tangy pork and vegetables into lettuce wraps with bite-sized pieces of rice. Francesca has reimagined it with noodles! But we still recommend tucking it into crunchy lettuce because its fun and strangely tastier.
Active Time: 20 minutes | Inactive Time: 0 | Easy | 3 servings
1/3 cup fresh lime juice (from 2 juicy limes)
1-1/2” piece fresh ginger, peeled and grated, or 2 tablespoons minced pickled ginger
1-2 tablespoons fish sauce, to taste
2 teaspoons chili sauce (like sriracha)
1 teaspoon chili oil
1 tablespoon safflower oil
1/2 pound ground pork
1 clove garlic, minced
2 medium carrots, peeled and grated
1/2 red or sweet onion, thinly sliced, or ½ bunch scallions, chopped
1/2 bunch cilantro, roughly chopped (½ cup packed)
1/2 cup roasted peanuts
1 package (12 ounces) Umi Organic ramen noodles
1 head lettuce
1. In a medium bowl, whisk together lime juice, ginger, fish sauce, chili sauce, and chili oil. Set aside.
2. In a large skillet, heat oil over medium heat. Add pork and cook, stirring, until browned, 8-10 minutes. Add garlic and cook 1 minute more. Using a slotted spoon, transfer pork to a paper towel-lined plate and allow to cool.
3. Bring a large pot of water to a rapid boil. Gently pull apart and fluff noodles. Add noodles to water and boil 2 minutes, stirring often. Drain, rinse with cold water until noodles are cool, and shake out excess water.
4. In a large bowl, toss together pork, onion or scallions, cilantro, peanuts, and noodles. Drizzle dressing over noodles, toss again, and divide between bowls. Serve with lettuce.
Photos by Shawn Linehan.