Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Rice vermicelli -minced (2 tsp)
-or very thin 4 Scallions, whites minced
-Chinese wheat noodles -greens cut in 1" pieces
1/4 c Soy sauce 6 oz Pork loin
1/2 ts (to 1 tsp) sambal ulek -(partially frozen,
-(Indonesian chili paste) -thinly sliced
-or Thai chile paste -across the grain
-or hot sauce -and cut into 1/4" strips)
2 tb Molasses 6 oz Shrimp
2 tb Rice wine vinegar -peeled and deveined
-or lemon juice 1 Red bell pepper,
1 1/2 tb Canola oil -cored, seeded,
1 tb Curry powder -cut into 1/4" strips
1 tb Ginger, minced 2 c Bean sprouts
2 Garlic clove(s) Salt and pepper

Soak the rice vermicelli in cold water to cover for 20 minutes or
until pliable. (If using wheat noodles, cook in 3 quarts boiling
water for 3-4 minutes, or until tender. Drain in a colander, refresh
under cold water and drain well.)

Combine the soy sauce, sambal ulek, molasses, and vinegar in a small
bowl and stir to mix.

Drain the rice vermicelli. Heat a wok over high heat. Swirl in the
oil. Stir-fry the curry powder, ginger, garlic, and scallion whites
for 20 seconds, or until fragrant but not brown. Add th pork, shrimp,
and pepper, and stir-fry for 1-2 minutes, or until cooked. Stir in
the vermicelli, soy sauce mixture, scallion greens, and bean sprout.
Stir-fry for 1-2 minutes, or until the noodles are soft. Add salt and
pepper to taste. Serve at once. High-Flavor, Low-Fat Cooking by
Steven Raichlen ISBN 0-1402-4123-X pg 98 Submitted By DIANE LAZARUS
On 10-24-95

Browse by categories