Recipe by deepfreeze
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.
Top Review by mama smurf
Made this for Spring 2011 Pick a Chef and what an easy and delicious meal. I did cut the recipe down for just two of us and I added a few carrots sliced up but otherwise followed the directions. You could use any vegetables that you want and it would still be delicious. Next time I am going to try some shrimp. Thank you for submitting your recipe.
- 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 See How It's Made
- Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
- Add pork, cook for 3 minutes or until no longer pink.
- Add chicken broth, fish sauce, peanuts and brown sugar.
- Add rice noodles, broken in half (submerge in liquid).
- Cover and cook over low heat for 6 minutes.
- Stir in cornstarch mixed with water; cook until thickened.