A lot of people struggle with chopsticks, but I spent a chunk of my childhood in Japan, so they became a way of life. Of course, very large or very small pieces can still be a challenge, so a fork is usually at the ready. Not necessary for this dish, however - it’s very chopstick friendly, even for a beginner.
I’ve mentioned Momofuku’s Chili Crunch before, I know, but if you haven’t tried it, it adds a lot to dished, without adding too heavy a heat. Give it a try. You can get it on Amazon. Another brand to try is Fly By Jing. Both really good.
2 boneless pork chops
5 oz rice noodles
1 tablespoon canola oil
1/2 cup chopped scallion
1 cup shelled edamame
1 tablespoon minced ginger
2 cloves garlic, minced
½ bell pepper, chopped
1 tablespoon Chili Crunch
salt and pepper, to taste
¼ cup honey
1 tablespoon rice wine vinegar
2 teaspoons Chinese Five Spice
1 tablespoon sesame oil
Cook noodles according to package. Rinse and drain.
Heat canola oil in a large non-stick pan.
On medium heat, sauté the edamame and half the scallion for 3 minutes before adding in ginger, garlic and bell pepper.
Add Chili Crunch and cook for 2 more minutes. Remove from heat.
In the same pan, cook pork chops on high heat with a little salt and pepper, until cooked through. Set aside.
Combine honey, rice wine vinegar, and Chinese five spice. Add to the pan.
Cook until thickened, about 5 minutes.
Once thickened, add in the sautéed vegetables and cooked noodles. Drizzle sesame oil and sprinkle the rest of the scallions on top.
Slice the chops in bite-sized pieces and add a little more Chili Crunch for heat and texture (optional).
Follow chopstick directions below.