Spicy Egg Noodles with Sliced Pork

1 small cabbage, shredded

1 cup bean sprouts

1 package fresh angel hair pasta

½ teaspoon vegetable oil

4 tablespoons minced garlic

2 tablespoons fish sauce

2 tablespoons sugar

4–6 tablespoons rice vinegar

2 teaspoons ground dried red chili pepper (or to taste)

1 small Barbecued Pork

Tenderloin (see recipe on page 94), thinly sliced

Freshly ground black pepper to taste

2 scallions, trimmed and thinly sliced

2 teaspoons chopped cilantro

1. Bring a large pot of water to a boil over high heat. Add the cabbage and blanch about 30 seconds. Using a slotted spoon, remove the cabbage from the boiling water; set aside.
2. Let the water return to boiling. Add the bean sprouts and blanch for 10 seconds. Using a slotted spoon, remove the sprouts from the water; set aside.
3. Return the water to boiling. Add the fresh angel hair pasta and cook according to package directions. Drain the pasta and place it in a large mixing bowl.
4. In a small sauté pan, heat the vegetable oil over medium heat. Add the garlic and sauté until golden. Remove from heat. Stir in the fish sauce, sugar, rice vinegar, and dried chili pepper.
5. Pour the sauce over the pasta and toss to coat.
6. To serve, divide the cabbage and the bean sprouts into 2 to 4 portions and place in the center of serving plates. Divide the noodles into 2 to 4 portions and place over the cabbage and sprouts. Divide the pork slices over the noodles. Grind black pepper to taste over the noodles and top with the sliced scallions and chopped cilantro.