Rice noodles with Stir-fried Shrimp, Pork and Chives
Chinese food is always connected with soy sauce, garlic and ginger, using these a few ingredients to make delicious dish. This is a typical Chinese stir-fry with noodles, it is simple and easy to make, and tons of tangy flavor. 16
medium dried and flat (banh pho)
or any vegetable oil
minced, or as needed
peeled, deveined and chopped into pea-sized pieces
ground and coarsely chopped to loosen
or to taste
chinese style, bottom 1/2 -inch trimmed and cut into 3-inch lengths
Put the noodles in a bowl and cover with hot water.
Let them soak until they are pliable and opaque, 15 to 20 minutes.
Drain and use kitchen scissors to cut them into about 3-inch lengths.
For the flavoring sauce:
In a small bowl, combine 1 1/8teaspoons sugar, the fish sauce and water, and stir to dissolve the sugar. Set aside.
In a wok or large skillet, heat the oil over medium-high heat.
Stir in the garlic and stir-fry just until fragrant, 15 to 20 seconds.
Stir in the shrimp and pork and stir briefly to break up the meat.
Sprinkle in the salt and remaining ⅛ teaspoon sugar.
Keep stirring until the shrimp and pork have turned opaque, about 3 minutes.
Add the Chinese chives, and stir well.
By now, there is so much food in the pan, use 2 cooking utensils to stir and toss the ingredients, ensuring even exposure to the heat, like tossing a big salad.
When the chives have collapsed by ⅓ of their original volume, 2 to 4 minutes later, stir in the noodles and mix well.
When all the ingredients are thoroughly combined, whisk the flavoring sauce again and pour over the mixture.
Keep stirring and tossing 3 to 4 minutes longer, or until the noodles and chives are soft and cooked.
Remove from the heat, squeeze juice of 1 lime over the noodles, and mix well to distribute the flavors.
Arrange noodles on a serving plate.
Serve with lime wedges.