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Soft Fried Rice Noodles With Shrimp And Pork

Fettuccine.Inn's picture
Ingredients
  Peanut oil 4 Tablespoon
  Whole scallions 4 , cut on the diagonal in 1/2-inch pieces
  Lean pork 1⁄2 Pound, cut into strips, 1-by-1/2-by-1/2 inch thick
  Dried shrimp 1⁄4 Cup (4 tbs), soaked in warm water for 30 minutes, drained
  Soy sauce 1 Tablespoon
  Dried black mushrooms 3 , soaked in warm water for 30 minutes, drained, squeezed dry, stems removed, caps shredded
  Shredded bamboo shoots 1⁄4 Cup (4 tbs)
  Thinly sliced water chestnuts 1⁄4 Cup (4 tbs)
  Preserved tea melon 1⁄4 Cup (4 tbs), drained, cut in 1/2-inch-long pieces
  Chicken broth 2 Tablespoon
  Rice noodles 1 Pound, boiled for 7 minutes, drained, rinsed under cold water, and mixed with 1 tablespoon of peanut oil
  Peanut oil 1 Tablespoon, for mixing with cooked rice noodles
Directions

In a wok or saucepan, heat 2 tablespoons of peanut oil over medium heat and stir-fry the scallions for 35 seconds.
Add the pork, and stir-fry for 2 to 3 minutes, or until the pink color is gone.
Stir in the shrimp, cook 25 seconds.
Stir in the soy sauce, mushrooms, bamboo shoots, and water chestnuts; stir-fry for 1 minute.
Add the tea melon and chicken broth; stir-fry for 1 minute.
In another wok or saucepan, heat the remaining oil and stir-fry the noodles for 1 1/2 minutes, or until thoroughly heated.
Add to the other wok or saucepan and blend well, tossing gently.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Fried
Dish: 
Noodle
Ingredient: 
Pork

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