Yield: 4 Servings
|6½ ounce||Wide rice noodles [227g]|
|2 tablespoons||Vegetable oil|
|6 ounces||Lean ground pork|
|1||Sweet red pepper, chopped|
|3||Garlic cloves, minced|
|¼ teaspoon||Hot pepper flakes|
|6 ounces||Raw shrimp, peel, devein|
|⅓ cup||Chicken stock|
|3 tablespoons||Fish sauce|
|2 tablespoons||Granulated sugar|
|2 tablespoons||Lime juice|
|2 cups||Bean sprouts|
|2||Green onions, chopped|
|¼ cup||Fresh coriander, chopped|
|2 tablespoons||Peanuts, chopped|
|2||Limes, cut in wedges|
Soak noodles in warm water for 15 minutes; drain and set aside.
In large wok or deep skillet, heat oil over high heat; sir-fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir-fry for 1 minute. Stir in stock, fish sauce, sugar, lime juice and ketchup; stir-fry for 1 minute. Add noodles; toss. Drizzle in egg, tossing until egg is set. Add bean sprouts; toss. Sprinkle with onions, coriander and peanuts. Garnish with lime.
Makes 4 servings for $9.70CDN [Sep 94] Per serving: about 510 calories, 25 g protein, 18 g fat, 62 g carbohydrate good source iron.
Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth Baird: "Great Pastabilities" [-=PAM=-] PA_Meadows@...