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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 3 |
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My local Chinese restaurant makes a wonderful version and this recipe, from Stir-Frying to the Sky;s Edge by Grace Young, is the closest to it that I have found. The barbecued Chinese pork can be found in Chinese markets, but I make my own, Chinese Roast Pork . I do not use the bell pepper and use perhaps half the scallions. While it's best hot out of the wok, I happily munch it stone-cold. Ingredients:
8 ounces thin rice stick noodles (vermicelli) |
1/2 cup low sodium chicken broth |
1 tablespoon soy sauce (to taste) |
1 tablespoon rice wine or 1 tablespoon dry sherry |
3 tablespoons peanut oil or 3 tablespoons vegetable oil |
1 tablespoon minced garlic |
1 tablespoon minced ginger |
1/4 teaspoon red pepper flakes |
4 ounces small shrimp, peeled and deveined |
1 cup thinly sliced green bell pepper |
1 tablespoon curry powder |
1/4 teaspoon salt, i omit |
3/4 teaspoon sugar |
1/8 teaspoon fresh ground black pepper |
4 ounces barbecued pork, julienned (about 1 cup) |
1 cup finely shredded scallion |
Directions:
1. Soak the noodles in a large pan or bowl with enough warm water to cover for 20 minutes or until they are soft and pliable. Drain in a colander, shaking well to remove excess water. Using kitchen shears, roughly cut the noodles into 6 to 8 inch long pieces.
2. In a small bowl, combine the broth, soy sauce and rice wine.
3. Heat a 14 in wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tbl of the oil, add the garlic, ginger, and pepper flakes, then, using a spatula, stir-fry 10 seconds or until the aromatics are fragrant.
4. Add the shrimp and stir-fry 1 minute or until the shrimp have just turned pink/orange but are not cooked through. Transfer the shrimp to a plate.
5. Swirl the remaining 2 tbl oil into the wok, add the bell peppers and stir fry 30 seconds or until the peppers are bright green. Add the curry powder and stir-fry 5 seconds or until the curry is fragrant.
6. Swirl the broth mixture into the wok, add the drained noodles, and stir-fry until they are completely coated in the curry mixture. Sprinkle on the salt,, sugar, and pepper and stir-fry 1 to 2 minutes, or until the noodles are just tender.
7. Add the shrimp and pork and stir-fry 1 to 2 minutes or until the shrimp are just cooked through and all the liquid has been absorbed by the noodles.
8. Stir in the scallions and serve.
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