Pork and Vegetable Stir-Fry with Rice Noodles

This Pork and Vegetable Stir-Fry combines tender pork with a colorful medley of cabbage, carrots, and mushrooms, all tossed with rice noodles in a savory, sesame-infused sauce. The addition of smoked paprika and garlic adds depth and warmth, while toasted sesame oil lends a nutty finish. This balanced dish is not only satisfying but also meets various dietary needs.

Ingredients:

• 8 oz rice noodles
• 1 lb pork, thinly sliced
• 1 cup cabbage, shredded
• 1 cup carrots, julienned
• 1 cup mushrooms, sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp toasted sesame oil
• 1 tbsp sesame seeds
• 1 tsp smoked paprika
• Salt, to taste
• Pepper, to taste
• 2 tbsp butter

Instructions:

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large skillet or wok, melt the butter over medium-high heat. Add the sliced pork and cook until browned and cooked through, about 5-7 minutes.
3. Add the onion and garlic to the skillet, sautéing until the onion is translucent, about 2-3 minutes.
4. Stir in the cabbage, carrots, and mushrooms, cooking until the vegetables are tender, about 5 minutes.
5. Add the cooked rice noodles to the skillet, along with the toasted sesame oil, smoked paprika, salt, and pepper. Toss everything together until well combined and heated through.
6. Serve hot, garnished with sesame seeds.