Turmeric Rice Noodles w Pork-Bun Xao Voi Nghe

Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 1 serving (remove)
1 Med. Green Bell Pepper, 1 serving (remove)
*sweet yellow onion, raw (1 medium onion), 1 serving (remove)
Celery, cooked, 1 cup, diced (remove)
Pork Tenderloin, 16 oz (remove)
*Rice Noodles (n) = rice vermicelli, 900 gram (remove)
*green onion (spring onion), 1 cup (remove)
*Extra Virgin Olive Oil, 3 tbsp (remove)
Pepper, black, 1 dash (remove)
Garlic, 4 clove (remove)
*Fish Sauce, 3 tbsp (remove)
Granulated Sugar, 1 tsp (remove)
Lemon juice, .167 tbsp (remove)
*Lawry’s Seasoning Salt, 2 tsp (remove)
Turmeric, ground, 7 tbsp (remove)

Boil and drain noodles. Set aside.
Dice Peppers and Onions, mince garlic
Slice Celery and Green Onion
Cube Pork (1/2 inch)

Sautee 1/2 garlic, 1/2 onion, bell pepper with some Seasoning Salt in 1 T oil add celery cook for an additional 2 min.
Set Sauteed vegetables aside
Saute rest of garlic and onion in 1 T oil add pork and cook adding spices.
Mix in green onion at the end of the pork cooking
Mix in Sauteed vegetables
Mix in rice noodles

Serving Size: Makes 16 One cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user LE3INMEMPHIS.