Japanese Miso-Marinated Pork with Thai Basil and Vietnamese Rice Noodles

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Tender marinated pork, stir-fried with aromatic Thai basil and served over light Vietnamese rice noodles, infused with Japanese miso for depth. This Asian recipe (gluten-free), ready in about 35 minutes, pairs pork tenderloin, Japanese miso paste, Thai basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g pork tenderloin
• 2 tbsp Japanese miso paste
• 1 cup Thai basil
• 200g Vietnamese rice noodles
• 2 tbsp soy sauce
• 2 cloves garlic
• 1 tsp ginger
• 1 tbsp sesame oil
• 100ml vegetable broth
• 1 tbsp rice vinegar
• 1 tsp sugar

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Instructions

1. Step 1: In a large bowl, combine 400g pork tenderloin with 2 tbsp Japanese miso paste, 2 tbsp soy sauce, 2 minced cloves garlic, 1 grated tsp ginger, and 1 tbsp sesame oil. Use your hands to mix thoroughly, ensuring the pork is fully coated. Cover and refrigerate for 30 minutes. Tip: Refrigeration helps the flavors penetrate the meat and prevents the pork from becoming tough during cooking.
2. Step 2: Bring a large pot of water to a boil. Add 200g Vietnamese rice noodles and cook according to package instructions, typically 8-10 minutes. Drain and rinse under cold water until cool to the touch. Tip: Rinsing removes excess starch, preventing the noodles from clumping when combined with the sauce.
3. Step 3: Heat 1 tbsp sesame oil in a large non-stick skillet over medium-high heat until shimmering but not smoking. Add the marinated pork in a single layer, pressing down gently with a spatula to ensure even contact with the pan. Cook for 5-7 minutes, undisturbed, until the surface is golden brown and slightly caramelized. Tip: Avoid overcrowding the pan—cook in batches if needed to maintain even browning.
4. Step 4: Reduce heat to medium, add 1 cup Thai basil leaves, and stir-fry for 2-3 minutes until the leaves wilt and release their aroma. Use tongs to flip the pork occasionally, ensuring it’s evenly cooked. Tip: Add the basil after browning the pork to preserve its vibrant flavor and prevent it from burning.
5. Step 5: Transfer the pork and basil to a large serving bowl. Add the cooked rice noodles, 100ml vegetable broth, 1 tbsp rice vinegar, and 1 tsp sugar. Toss well with tongs or a spatula until the noodles are evenly coated and the broth is absorbed, about 5 minutes. Tip: If the sauce is too thin, simmer uncovered for 2-3 minutes to thicken it to a glossy consistency.