Prep 40 mins
Cook 10 mins
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.
- 226.79 g thin rice stick noodles (vermicelli)
- 118.29 ml low sodium chicken broth
- 14.79 ml soy sauce (to taste)
- 14.79 ml rice wine or 14.79 ml dry sherry
- 44.37 ml peanut oil or 44.37 ml vegetable oil
- 14.79 ml minced garlic
- 14.79 ml minced ginger
- 1.23 ml red pepper flakes
- 113.39 g small shrimp, peeled and deveined
- 236.59 ml thinly sliced green bell pepper
- 14.79 ml curry powder
- 1.23 ml salt, I omit
- 3.69 ml sugar
- 0.59 ml fresh ground black pepper
- 113.39 g barbecued pork, julienned (about 1 cup)
- 236.59 ml finely shredded scallion
- 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.
- In a small bowl, combine the broth, soy sauce and rice wine.
- 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.
- 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.
- 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.
- 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.
- 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.
- Stir in the scallions and serve.
This made a really delicious and flavorful dinner. Used thinly sliced flank steak since I didn't have access to the pork and I substituted red bell pepper for green. Used some larger shrimp as I had them on hand. Definitely a keeper and one I will make again. Made for PRMR, February, 2014.
This is a spectacular dish in terms of flavor and textures. This is the kind of dish I enjoy making after work on a Friday as a one-dish meal. Made as directed with dry sherry as I could not find rice wine at my local grocer's. My husband says this is over-the-top served with Pot Sticker Dipping Sauce. Thanks, duonyte! Made for PRMR tag game.
Very tasty and flavourful, and like much of Asian cuisine, quickly and easily prepared. I did use the bellpepper and didnt worry about adding salt. I also added peas, which I suddenly realise is not on the list of ingredients, I must have thought it was a good idea at the time! I haven't cooked much with rice noodles and at this point don't seem to be getting it quite right, 8 oz seemed to be far more than I needed and I see that I cut them too short. They certainly were tasty though and we enjoyed the dish very much! Thank you Duonyte, for another super recipe. This one was made for the Chinese/Vietnamese New Year tag game, Asian Forum..