• Cook rice noodles according to package directions, about 8 minutes. Drain, reserving 1/2 cup water. Rinse noodles under cold water until cool; set aside. In a small bowl, whisk stock, soy sauce, vinegar and sugar.

  • Meanwhile, in a large skillet, heat oil over medium-high. Stir in ginger and garlic. Cook 2 minutes and remove to a plate with a slotted spoon. Stir in pork and peppercorns. Cook 5 minutes, stirring a couple times, until pork is browned. Mix in cabbage and mushrooms; cook 5 to 7 minutes, until starting to brown. Pour in reserved noodle water and stock-soy mixture. Stir ginger and garlic back into skillet. Pour over noodles in a large bowl and toss. Scatter scallions on top.

Nutrition Facts

470 calories; 9 g total fat; 710 mg sodium. 63 g carbohydrates; 33 g protein;