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- Prepare the noodles according to package directions. Arrange the noodles in 6 serving bowls. Top with the slaw mix and onion and set aside.
- While the noodles are cooking, in a medium saucepan, combine the chicken broth, fish sauce, and soy sauce and bring to a boil over medium-high heat. Reduce the heat to very low, to keep the broth just below a simmer.
- In a very large skillet over medium-high heat, warm the oil. Add the pork and cook until browned and pork reaches an internal temperature of 145 degrees F., 1 to 2 minutes per side (you may have to do this in batches). Let stand at room temperature for three minutes. Arrange the pork on top of the noodle bowls.
- Ladle in the piping-hot broth, garnish with the basil and lime wedges, and serve.