Soft Fried Rice Noodles with Shrimp and Pork
|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|
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.