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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe in a magazine a number of years ago. It is so easy it has become a favorite recipe of mine. The balance of sweet and salty flavors is nice. You can add other vegetables as desired. I sometimes add bean sprouts, celery and mushrooms to this dish. Ingredients:
4 garlic cloves, chopped |
1 small red onion, sliced |
2 carrots, julienned |
1 small red pepper, julienned |
1 tablespoon oil |
1 lb boneless pork chop, thinkly sliced |
1 3/4 cups chicken broth |
1/3 cup fish sauce |
3 tablespoons peanuts, chopped |
3 tablespoons brown sugar |
4 ounces rice noodles |
1 tablespoon cornstarch |
1/4 cup water |
Directions:
1. Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
2. Add pork, cook for 3 minutes or until no longer pink.
3. Add chicken broth, fish sauce, peanuts and brown sugar.
4. Add rice noodles, broken in half (submerge in liquid).
5. Cover and cook over low heat for 6 minutes.
6. Stir in cornstarch mixed with water; cook until thickened.
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