Fustini's Oils and Vinegars
Pork Noodle Bowl

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Pork Noodle Bowl


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Pork Noodle Bowl

Submitted by Denise Walburg



  • 2 tablespoons Fustini's Leek olive oil
  • 1 yellow onion, minced
  • 1 red bell pepper, julienne
  • 1 large carrot, sliced on diagonal
  • 2 tablespoons Fustini's Ginger and Honey balsamic
  • 1/2 cup white wine
  • 2 tablespoons soy sauce
  • 1 cup beef broth
  • 1 tablespoon corn starch
  • 2-3 cups shredded cooked pork butt
  • 2 tablespoons Farmstyle Sriracha
  • 2 tablespoons Fustini's Japanese Sesame oil
  • 1/2 package Japanese ramen noodles (or 2 individual packages, minus seasoning)
  • 1 green scallion, sliced on the diagonal, for garnish
  • 1 tablespoon sesame seeds for garnish


For more heat substitute Spicy Korean balsamic and use more Sriracha! This dish is also a great way to use leftover pulled pork or any vegetables you need to use up.


Step 1. 

Heat olive oil in a large sauté pan over medium-high heat, add onion and sauté until translucent and soft.  Add red pepper and carrots and continue cooking 5-7 minutes until carrots start to soften.  Deglaze pan with balsamic and wine.  

Step 2. 

In a small bowl, combine baking powder with 1/4 cup of the broth to form a slurry.  Add slurry to the pan with the remaining broth and stir to combine.  Bring to a boil, stirring occasionally.  Reduce heat, add pork, soy sauce and sriracha. Simmer until heated through.

Step 3. 

Bring 4 cups of water to a boil in a pot.  Add noodles and cook according to package directions.  When done, using tongs, transfer noodles to the pork mixture along with the Sesame oil and stir well to combine.  Garnish with green onion and sesame seeds before serving.

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