Rice noodles with Stir-fried Shrimp, Pork & Chives Y

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.