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Pork and Cabbage Peanut Stir-Fry
with rice vermicelli

Active: 30 Total: 30
A creamy rich peanut sauce finishes this quick weeknight stir-fry that we last featured in 2018. We often serve stir-fry over rice, but this version is served over thin rice noodles for something a little different.
Smarts: If making Thursday's summer rolls, be sure to make a double batch of noodles tonight. The cooked noodles can be stored in a container of water in the fridge (drain before using).
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Peanut Stir-Fry Sauce:
  • Coconut milk - 1/2 cup
  • Stock, any type - 1/3 cup
  • Cornstarch - 1 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Peanut butter, creamy - 1 Tbsp
  • Brown sugar - 1 tsp
  • Chili-garlic sauce - 1 tsp
Pork and Cabbage Stir-Fry:
  • Peanuts - 1/4 cup, chopped
  • Carrots - 8 oz, sliced at a bias
  • Cabbage, napa or savoy - 1 lb, chopped
  • Green onions - 2 stalks, chopped, green and white parts separate
  • Pork chops, boneless - 1 lb, cut into strips (sub pork tenderloin)
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Hot sauce (opt) - for serving
Rice Vermicelli:
  • Noodles, rice vermicelli - 6 oz (thin rice noodles; sub soba noodles)

Nutrition Facts

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Prep

  1. Make stir-fry sauce - Whisk together coconut milk, stock, cornstarch, soy sauce, peanut butter, brown sugar, and chili-garlic sauce. (Can be done up to 5 days ahead)
  2. Peanuts / Carrots / Cabbage - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Green onions - Chop green onions, keeping green and white parts separate. (Can be done up to 2 days ahead)
  4. Pork - Slice pork into thin strips. Tenderize with a fork and season lightly with some salt. (Can be done 1 day ahead)

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Make

  1. Cook noodles according to package directions. (Note: Many varieties of rice noodles need just to be soaked in hot water until tender. If making Thursday’s meal, prepare noodles for that night at the same time.)
  2. Heat a wok or skillet over medium-high heat. Add first part of oil and then pork to heated oil. Saute until pork is cooked through, 3 to 4 minutes. Set aside.
  3. Return wok to heat and add second part of cooking oil. Add carrots and white parts of green onions and saute until carrots are tender, ~5 minutes. Add a splash of water if the pan starts to look dry.
  4. Add cabbage and saute until cabbage is tender but still has a bit of crunch, 1 to 3 minutes more.
  5. Move cabbage to the side of the pan, forming a donut in the middle. Pour stir-fry sauce into the donut and bring to a simmer. Simmer for 2 minutes until sauce thickens.
  6. Add pork back to pan and toss everything to coat in sauce.
  7. Serve pork and vegetables over noodles (reserve half if doubled). Top with peanuts and green parts of green onions. Add some hot sauce if you’d like. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (38)
Gluten-free (4)
Paleo (3)
Vegetarian (18)

Most Helpful

I read others’ reviews and incorporated some suggested changes, which produced a delicious meal. To the sauce: added lime juice, rice vinegar, fresh grated ginger and doubled the peanut butter, coconut milk and soy sauce. Skipped the corn starch. Used siracha instead of chili garlic sauce. Coated pork chops in salt & pepper, then marinated them in a soy/ginger/garlic marinade that I had left over from a previous CookSmarts recipe. Seared and cooked the chops separately and then sliced them and served on top of the noodle-stir-fry. To the stir-fry added: garlic, thinly sliced red onion, red bell pepper. Garnished with cilantro, in addition to the green onions & peanuts. With these modifications it was very tasty and was very grateful that I read the reviews before making this dish.

By: Maggie
Posted: Sep 10, 2021
Diet: Original
1 Helpful

37 reviews

Used the "8" to feed 4, applied many of the suggestions (ginger, full can of coconut milk, 1/3 more pb) and recipe was a big hit.

By: Mark
Posted: Nov 01, 2022
Diet: Vegetarian
0 Helpful

We weren't thrilled with this one. Definitely needed more flavor. I normally double sauces, but didn't this time, but that might have helped. When we heat up leftovers I think I'll add more peanut butter and everything else.

By: Barbie
Posted: Aug 20, 2022
Diet: Original
0 Helpful

This came out very good, but it turned out i didnt have coconut milk so I subbed with a coconut creamer and oat milk. Unfortunately that turned out a little too sweet. I'd like to try this again with actual coconut milk. This was the first time I used a glass vermicelli. Very good and easy to cook!

By: Brooke
Posted: Jun 01, 2022
Diet: Vegetarian
0 Helpful

Not enough peanut butter- too low on salt. Not much flavor. Added sriracha and tripled peanut butter and extra salt- greatly improved.

By: Sam
Posted: Dec 14, 2021
Diet: Original
0 Helpful

This was so easy and so flavorful! Skipped the chili sauce in the dish for the kids but added it to mine.

By: Markell
Posted: Nov 10, 2021
Diet: Vegetarian
0 Helpful

I read others’ reviews and incorporated some suggested changes, which produced a delicious meal. To the sauce: added lime juice, rice vinegar, fresh grated ginger and doubled the peanut butter, coconut milk and soy sauce. Skipped the corn starch. Used siracha instead of chili garlic sauce. Coated pork chops in salt & pepper, then marinated them in a soy/ginger/garlic marinade that I had left over from a previous CookSmarts recipe. Seared and cooked the chops separately and then sliced them and served on top of the noodle-stir-fry. To the stir-fry added: garlic, thinly sliced red onion, red bell pepper. Garnished with cilantro, in addition to the green onions & peanuts. With these modifications it was very tasty and was very grateful that I read the reviews before making this dish.

By: Maggie
Posted: Sep 10, 2021
Diet: Original
1 Helpful