Stir-fried noodles
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Flat rice stick noodles |
| 4 | tablespoons | Vegetable oil |
| 4 | Garlic cloves; crushed | |
| 1 | Yellow onion; chopped | |
| 1½ | pounds | Pork loin cut into julienne strips |
| ½ | cup | Dried shrimp; soaked in: Warm water (for 5 minutes) |
| 2 | Fresh red chilies cut into julienne strips | |
| 1 | teaspoon | White sugar |
| ⅛ | cup | Fish sauce |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Lime juice |
| 3 | tablespoons | Ketchup |
| 1 | teaspoon | Ground black pepper |
| 1 | pounds | Fresh bean sprouts washed, drained |
| 4 | tablespoons | Green onion, chopped |
| 4 | tablespoons | Fresh coriander, chopped |
| 4 | tablespoons | Roasted peanuts, crushed |
Directions
In a pot of boiling water, drop in the flat rice stick noodles for about 1 minute, stirring constantly to prevent noodles from sticking together. Remove from heat and drain in a colander. Rinse with cold water. Set aside. Heat the oil in a large wok and stir-fry the garlic and onion until golden brown. Add the pork, shrimp in water, and chilies. Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles, and bean sprouts.
Stir well for 2 minutes. Transfer to a large serving platter and garnish with green onion, fresh coriander, and peanuts.
(Serves 6-8)
From: stigle@... (Sue Stigleman)