Fed Up Foods Curried Pickled Zucchini on your next Vietnamese Rice Noodle Bowl. Here's how to make it...

Curried Pickled Zucchini on a Vietnamese Rice Noodle Bowl

Serving size 4 adult entrees

Ingredients:

Cooked Rice Noodles
Fresh Herbs and produce, here’s some potentials: Cucumber, basil, cilantro, mint, radish, carrot, green onion, Curried Pickled Zucchini from Fed Up Foods
Pork Patties:
1LB Ground Pork or Beef
2 TBS Fish Sauce
1-3 cloves minced garlic
2 TBSP minced onions

Sauce:
6 TBSP Water
2 TBSP Sugar/Honey
2 TBSP Fish Sauce
Juice of one lime
Crushed Red Pepper to taste

1. Make your rice noodles. Immediately rinse and cool with cold water.
2. While the water boils, make your pork patties. Use your hands to mix all ingredients together, form into balls and mush down into pan on medium/high heat, flip when crispy (about 7 mins per side).
3. Cut up all your veggies and pickled zucchini into bite size pieces.
4. Make your sauce. Pour it all into a mason jar and shake it up, otherwise whisk in a bowl. Double it if you like lots of sauce.
5. Build your bowls, cooled noodles, veggies and herbs, pork patties, pour the sauce on and then you have a lovely summer meal.

NOTE: You can substitute the pork patties for crispy tofu, cook in oil on medium high with some hoisin sauce for added flavor.

ENJOY!!

 

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