Pork Stir-Fry With Lemongrass & Rice Noodle Salad

• 8 ounces rice noodles pad thai style, cooked
• 1 head red leaf lettuce
• 1 pound pork loin
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 3 cloves garlic
• 2 stalks lemongrass minced
• 2 tablespoons vegetable oil
• 1 cup herbs : cilantro, mint, Thai basil
• 1 carrot julienned
• 1 English cucumber sliced
• 4 tablespoons light brown sugar
• 3 tablespoons fish sauce
• 2 limes juiced
• 2 cloves garlic microplaned
• 1 inch fresh ginger mincroplaned
• 1 tablespoon crushed red pepper flakes
• 2 teaspoons chili sauce
• 1/4 cup roasted peanuts crushed

1. Assemble the noodles, veggies and sauce.
2. Thinly slice the pork and marinate in fish sauce, garlic, sugar and lemongrass for 1 hour.
3. Heat a wok or saute pan over very high heat and add the vegetable oil. Add the pork and the marinade. Cook, stirring constantly until the pork is all cooked, about 3-4 minutes. Add in the noodle mixture and toss all to coat and mix well. Serve with extra herbs if desired, and top with crushed peanuts.

rice noodles, red leaf, pork loin, fish sauce, brown sugar, garlic, stalks lemongrass minced, vegetable oil, herbs, carrot, cucumber, light brown sugar, fish sauce, garlic, ginger, red pepper, chili sauce, peanuts

Taken from www.yummly.com/recipe/Pork-Stir-Fry-with-Lemongrass-_-Rice-Noodle-Salad-1423658 (may not work)