Rice noodles with Stir-fried Shrimp, Pork & Chives Y
Chinese food is usually associated with soy sauce, garlic and ginger. This is a classic Chinese stir-fry noodles, it is easy to make, and loaded with flavor.
Yield
2 servingsPrep
15 minCook
10 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
rice noodles
medium dried and flat (banh pho) |
|
| 1 ¼ | teaspoons |
sugar
divided |
|
| 3 ½ | tablespoons |
fish sauce
|
|
| 3 ½ | tablespoons |
water
|
|
| 1 ½ | tablespoons |
canola oil
or any vegetable oil |
|
| 4 | cloves |
garlic
minced, or as needed |
|
| ½ | pound |
shrimp
peeled, deveined and chopped into pea-sized pieces |
|
| ⅓ | pound |
pork
ground and coarsely chopped to loosen |
|
| ¼ | teaspoon |
salt
or to taste |
|
| 1 | pound |
chives
chinese style, bottom 1/2 -inch trimmed and cut into 3-inch lengths |
|
| 2 |
limes
quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
rice noodles
medium dried and flat (banh pho) |
|
| 6.3 | ml |
sugar
divided |
|
| 53 | ml |
fish sauce
|
|
| 53 | ml |
water
|
|
| 23 | ml |
canola oil
or any vegetable oil |
|
| 4 | cloves |
garlic
minced, or as needed |
|
| 226.8 | g |
shrimp
peeled, deveined and chopped into pea-sized pieces |
|
| 151.2 | g |
pork
ground and coarsely chopped to loosen |
|
| 1.3 | ml |
salt
or to taste |
|
| 453.6 | g |
chives
chinese style, bottom 1/2 -inch trimmed and cut into 3-inch lengths |
|
| 2 | each |
limes
quartered |
|
Directions
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.
