Chilled Pork Noodles

This can be eaten warm, or chilled and had as a make ahead summer dish. Both DBD and XBD loved this, even with all the fresh herbs. A win!
Aug 2019 Made this again with chocolate mint. And again with ground turkey instead of pork, with garden basil and store mint. Prefer the slightly thinner noodles to the big fat ones.

• 3 T oil
• 6 cloves garlic
• 1 lb ground pork
• 1/2 t pepper
• 4 T fish sauce
• 4 T brown sugar
• 1 package rice vermicelli (8.8 oz)
• 4 cucumbers, thinly sliced (optional: soaked in vinegar)
• fresh mint, chopped
• fresh basil, chopped
• 1/2 c roasted peanuts, crushed
• 2 limes, juiced [optional]

1. Heat the oil in pan. Cook the garlic, pork and pepper for 2-3 min.
2. Add in the fish sauce and brown sugar and cook for 2-3 min.
3. Remove pork to bowl and save the sauce.
4. Cook the rice noodles in boiling water following package instructions (based on thickness...about 2-4 min).
5. Remove noodles and coat with saved sauce.
6. Stir in pork, cucumbers, mint, basil. 
7. Serve in bowls. Top with peanuts and lime juice.