Lettuce Noodle Bowl

Ingredients:

• 450 g chopped vegetables, such as cucumbers, bell peppers, and mushrooms; shredded cabbage and carrots
• 2 small heads Boston lettuce, separated into leaves
• 2 green onions, thinly sliced
• 0.5 cup fresh cilantro leaves
• 1 cup tofu cubes or thinly sliced ​​2 hard-boiled eggs (optional)
• 1 package (85g) of instant noodles (seasoning packet not needed)
• 2 tbsp + 0.5 tsp vegetable oil
• 220 g of boneless pork loin slices, 1 cm thick, cut diagonally into thin strips
• 4 tsp. hoisin sauce
• 1/3 cup chopped peanuts
• Asian salad dressing, such as ginger-sesame, miso, or sweet chili sauce

Preparation:

1. Bring a large pot of salted water to a boil over high heat. Slice the cucumber into strips. If the bell pepper strips are very wide, slice them thinner. Place all the vegetables, lettuce leaves, green onions, cilantro, and tofu or egg, if using, in a large serving bowl or on a large platter.
2. Add the noodles to the boiling water and cook, stirring to separate them, until al dente, about 90 seconds. Drain, transfer the noodles to a small bowl, toss with 0.5 teaspoon of vegetable oil, and add to the bowl or dish with the vegetables.
3. Combine the pork in a medium bowl with the hoisin sauce and season lightly with salt and pepper. In a medium nonstick skillet, heat 1 tablespoon of vegetable oil over high heat until almost smoking. Add half the pork and cook, stirring, until the hoisin sauce is lightly browned, about 45 seconds.
4. Transfer the pork to a platter with the vegetables, spreading the slices out slightly to prevent them from steaming. Wipe the pan with a paper towel and fry the remaining pork.
5. To serve, fill lettuce leaves with noodles, pork and vegetables, sprinkle with peanuts and drizzle with dressing.