Prep 30 mins
Cook 5 mins
This is a recipe from Steven Raichlen. He says to simplify the recipe, he subs regular soy and molasses. Totally authentic? Not sure. Delicious? Definitely! Don't let the ingredients scare you off, it's really very easy to prepare.
- 226.79 g rice vermicelli or 226.79 g very thin Chinese wheat noodles
- 59.14 ml soy sauce
- 2.46-4.92 ml sambal oelek (Indonesian chili paste) or 2.46-4.92 ml thai chili paste or 2.46-4.92 ml hot sauce
- 29.58 ml molasses
- 29.58 ml rice wine vinegar
- 22.18 ml canola oil
- 14.79 ml curry powder
- 14.79 ml minced fresh ginger
- 2 clove garlic, minced
- 4 scallions, whites minced,greens cut in 1 inch pieces
- 170.09 g lean pork loin, sliced thinly across the grain and cut into 1/4 inch strips
- 170.09 g shrimp, peeled and deveined
- 1 red bell pepper, cut in 1/4 inch strips
- 473.18 ml bean sprouts (I used about 1 cup)
- salt and pepper
- Soak the vermicelli in cold water to cover, for 20 minutes-- they should be pliable.
- (If using the wheat noodles, boil for 2-4 minutes, drain in a colander, run under cold water and drain again.) Mix soy, sambal ulek, molasses and vinegar in a small bowl, set aside.
- Drain the vermicelli.
- Heat a large skillet or wok over high heat, and then swirl the oil in.
- Stir fry the curry, ginger, garlic and scallion whites for 20 seconds (do not brown).
- Add the pork, shrimp and pepper, and stir fry for 1-2 minutes, until cooked.
- Stir in the noodles, soy sauce mixture, scallion greens and bean sprouts.
- Stir fry for 1-2 minutes, or until noodles are soft.
- Add salt and pepper to taste, serve immediately.
I made this and forgot to rate it...sorry. I made as stated except I omited the molasses (substituted Splenda Brown Sugar Blend for the sweet). Very easy to make, most of the time here is in the prep. Tasted very good! DH loved it! We'll be having this again...thanks for sharing!