Yield: 4 servings
Measure | Ingredient |
---|---|
8 ounces | Rice vermicelli or very thin Chinese wheat noodles |
¼ cup | Soy sauce |
½ teaspoon | (to 1 tsp) sambal ulek (Indonesian chili paste) or Thai chile paste or hot sauce |
2 tablespoons | Molasses |
2 tablespoons | Rice wine vinegar or lemon juice |
1½ tablespoon | Canola oil |
1 tablespoon | Curry powder |
1 tablespoon | Ginger, minced |
2 \N | Garlic clove(s) minced (2 tsp) |
4 \N | Scallions, whites minced greens cut in 1\" pieces |
6 ounces | Pork loin (partially frozen, thinly sliced across the grain and cut into 1/4\" strips) |
6 ounces | Shrimp peeled and deveined |
1 \N | Red bell pepper, cored, seeded, cut into 1/4\" strips |
2 cups | Bean sprouts |
\N \N | Salt and pepper |
Soak the rice vermicelli in cold water to cover for 20 minutes or until pliable. (If using wheat noodles, cook in 3 quarts boiling water for 3-4 minutes, or until tender. Drain in a colander, refresh under cold water and drain well.) Combine the soy sauce, sambal ulek, molasses, and vinegar in a small bowl and stir to mix.
Drain the rice vermicelli. Heat a wok over high heat. Swirl in the oil. Stir-fry the curry powder, ginger, garlic, and scallion whites for 20 seconds, or until fragrant but not brown. Add th pork, shrimp, and pepper, and stir-fry for 1-2 minutes, or until cooked. Stir in the vermicelli, soy sauce mixture, scallion greens, and bean sprout.
Stir-fry for 1-2 minutes, or until the noodles are soft. Add salt and pepper to taste. Serve at once. High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 98 Submitted By DIANE LAZARUS On 10-24-95