Cellophane Noodles with Pork Recipe
 Simple, speedy and satisfying, this is the
sort of dish the wok was made for. It looks spectacular, with the clear,
glass-like noodles curling over the colorful vegetable mixture. A popular
Thai dish, it is now served all over the world. This dish is also very
good made with chicken. Replace the pork with the same quantity of minced
(ground) chicken.
Ingredients: (Serves 2)
200 g/7 oz cellophane noodles
30 ml/2 tablespoons vegetable oil
15 ml/1 tablespoon magic paste
200 g/7 oz minced (ground) pork
1 fresh green or red chili, seeded and
finely chopped
300 g/11 oz/3½ cups beansprouts
Bunch scallions, (spring onions), finely
chopped
30 ml/2 tablespoons soy sauce
30 ml/2 tabelspoons Thai fish sauce
30 ml/2 tablespoons sweet chili sauce
15 ml/1 tablespoon palm sugar or light
muscovado (brown) sugar
30 ml/2 tablespoons rice vinegar
30 ml/2 tablespoons roasted peanuts, chopped
and small bunch fresh cilantro (coriander), chopped, to garnish
Method:
Place the noodles in a large bowl, cover
with boiling water and soak for 10 minutes. Drain the noodles and set
aside until ready to use.
Heat the oil in a wok or large, heavy frying
pan. Add the magic paste and stir-fry for 2-3 seconds, then add the pork.
Stir-fry the meat, breaking it up with a wooden spatula, for 2-3 minutes,
until browned all over.
Add the chopped chili to the meat and
stir-fry for 3-4 seconds, then add the beansprouts and chopped scallions,
stir-frying for a few seconds after each addition.
Snip the noodles into 5 cm/2 in lengths and
add to the wok, with the soy sauce, Thai fish sauce, sweet chili sauce,
sugar and rice vinegar.
Toss the ingredients together over the heat
until well combined and the noodles have warmed through. Pile on to a
platter or into a large bowl. Sprinkle over the peanuts and cilantro and
serve immediately.
Happy Cooking,
Carol |
