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.
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
Soak the rice noodles in a bowl of warm water to rehydrate them (20 minutes). Drain and set aside.
Cut the pork in thin strips. Marinate with garlic, red curry and vinegar. Set aside.
Cut the vegetables into small, even pieces. Set aside.
Mix the sauces, sugar and black pepper in a small bowl and set aside.
Heat a wok, then pour in the oil. Sauté the pork until in whitens (1 minute).
Sauté the vegetables adding them one at a time, beginning with those that require a longer cooking time.
Add the drained noodles when the vegetables are almost cooked, continue to mix well.
As soon as the noodles soften, add the sauce. Mix well.
Add the sliced green onions. Sauté for another 15 seconds and serve.