Pulled Pork Noodle Bowls

5 from 3 votes

A delicious way to use leftover pulled pork. Pulled Pork Noodle Bowls are made with rice noodles, broth, pulled pork, and seasoning that is out of this world delicious!

Course Soup

Cuisine Asian

Keyword Pork Noodle Bowl, Pulled Pork Noodle Bowl

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 309kcal

Author Shelby Law Ruttan

Equipment

Ingredients

8 ounces thin rice noodles
8 ounces baby portobello mushrooms
2 cups pulled pork
1 cup coleslaw mix
2 green onions , both white and green parts
½ cup packed cilantro leaves roughly chopped
6 cups chicken broth
1 teaspoon fresh minced ginger

Instructions

Cook the rice noodles according to package instructions. Set aside.
Add olive oil to a large saucepan over medium high. Once hot, saute the mushrooms for 5 minutes, or until the moisture has released and mushrooms begin to brown slightly.
Add the pulled pork to the mushrooms and cook for 2 minutes, until the pork is warmed thru.
In a separate saucepan, add the ginger to the chicken broth and bring to a boil. Turn the burner down to low heat and keep warm while assembling the pulled pork bowls.
Using tongs, divide noodles between 6 bowls. Evenly distribute the coleslaw evenly on top of the noodles.
Distribute mushroom and pork mixture evenly over coleslaw. Using a soup ladle or measuring cup, pour 1 cup of the chicken broth over each noodle bowl.
Top with green onions and cilantro leaves. Squeeze with lime juice if desired.

Nutrition