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Thai Noodles With Chinese Chives Recipe
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Category : noodles |
Style : stir-fry | Serve : 4 |
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A
quick stir-fried recipe but takes a little time for preparation.
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Ingredients |
| 350 g |
Dried rice noodles |
| 200 g |
Pork, thinly sliced |
| 175 g |
Bean sprouts |
| 110 g |
Tofu, fried and thinly sliced |
| 110 g |
Chinese chives, cut into 5 cm lengths |
| 50 g |
Peanuts, roasted and ground. |
| 1 cm |
Fresh root ginger, grated |
| 2 cloves |
Garlic, crushed |
| 1 piece |
Large onion, cut into thin wedges |
| 1 piece |
Fresh green chili, seeded and finely sliced |
| 3 tbsp |
Vegetable oil |
| 2 tbsp |
Light soy sauce |
| 2 tbsp |
Dark soy sauce |
| - |
Fresh coriander leaves to garnish |
Method :
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Soak noodles in a large bowl of warm water for
approx. 30 minutes, then drain.
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Combine the ginger, light soy sauce and one
tablespoon of the oil in a bowl, then add the sliced pork and set aside to marinate for 20
minutes, drain, and reserve the marinade.
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Heat one tablespoon of oil in a wok, add garlic
and stir-fry for a few seconds, then add in the marinated pork slices and stir-fry for 2 - 3
minutes or until tender and transfer to a plate and set aside.
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Heat remaining oil in a wok and stir-fry the
onion wedges for approx. 3 minutes or until soft and just beginning to color.
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Add tofu and chili, stir-fry briefly then add
the noodles and continue to stir-fry for another 4 - 5 minutes.
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Stir in the beansprouts, Chinese chives and most
of the ground peanuts, reserving a little for the garnish.
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Stir in the pork slices, add the dark soy sauce
and the reserved marinade.
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When cooked, ladle on to a serving plate and
garnish with the remaining ground peanuts and coriander leaves.
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Asian Melting Pot
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