Stir-fried Noodles with Pork and Vegetables
This dish is a real time saver- especially if you use dry rice noodles that just need to be soaked. Just use whatever vegetables are in the refrigerator, add a bit of meat, some noodles, and start setting the table! In the time that it takes to soak the noodles, the other ingredients can be prepped.
Ingredients
1 lb rice noodles
1 lb pork shoulder
3 garlic cloves, chopped
1½ Tbsp Red curry, ground
2 Tbsp rice vinegar
4 cups vegetables of your choice
2 Tbsp fish sauce
2 Tbsp light soya sauce
2 Tbsp oyster sauce
1 Tbsp sugar
1 tsp black pepper
1/3 cup vegetable oil
1 bunch green onions, sliced
Method
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1
Soak the rice noodles in a bowl of warm water to rehydrate them (20 minutes). Drain and set aside.
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2
Cut the pork in thin strips. Marinate with garlic, red curry and vinegar. Set aside.
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3
Cut the vegetables into small, even pieces. Set aside.
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4
Mix the sauces, sugar and black pepper in a small bowl and set aside.
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5
Heat a wok, then pour in the oil. Sauté the pork until in whitens (1 minute).
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6
Sauté the vegetables adding them one at a time, beginning with those that require a longer cooking time.
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7
Add the drained noodles when the vegetables are almost cooked, continue to mix well.
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8
As soon as the noodles soften, add the sauce. Mix well.
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9
Add the sliced green onions. Sauté for another 15 seconds and serve.
