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1
Place the pork in the freezer about 10 minutes to make it easier to slice.
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2
Soak the noodles in very hot water until just tender, about 10 minutes; drain.
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3
Snip the noodles with scissors into shorter lengths.
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4
Cut the frozen pork crosswise into 1/4-inch-wide strips.
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5
Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
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6
Heat 3 tablespoons peanut oil in a large skillet over high heat.
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7
Add half the cilantro mixture and stir-fry 1 minute.
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8
Add the pork and stir-fry until no longer pink, 2 to 3 minutes.
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9
Transfer the pork with a slotted spoon to a plate.
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10
Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes.
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11
Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture.
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12
Cook, tossing with tongs, until heated through, about 2 minutes.
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13
Stir in the remaining cilantro mixture to taste.
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14
Per serving: Calories 553; Fat 24 g (Saturated 6 g); Cholesterol 60 mg; Sodium 1,210 mg; Carbohydrate 61 g; Fiber 3 g; Protein 22 g
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15
Photograph by Antonis Achilleos
