Rice-Stick Noodles with Pork and Bean Sprouts (Sen Mee Pud)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound rice-stick noodles or udon 2 tablespoons peanut oil 2 shallots, thinly sliced
1 1-inch piece ginger, minced 2 green chiles, seeded and sliced diagonally 2 cloves garlic, crushed
1 tablespoon light soy sauce 1 tablespoon fish sauce 1/2 pound roast pork, thinly sliced
4 scallions, sliced diagonally 1/4 pound bean sprouts 2 tablespoons chopped cilantro
salt and sugar to taste



1 Cook the noodles in boiling salted water for 4-5 minutes, or according to the instructions on the package. Drain and rinse under cold running water for a few seconds, then let cool and dry.
2 In a wok or large saucepan, heat the oil. Fry the shallots, ginger, chiles, and garlic for 2 minutes, stirring continuously. Add the soy sauce and fish sauce. Stir-fry for 2 more minutes. Add the pork and scallions, simmer for 2 minutes, then add the bean sprouts and cilantro. Stir-fry for another 2 minutes. Season with salt and sugar.
3 Stir in the noodles and serve immediately. If you have some leftover pork crackling, break it up into small pieces and sprinkle over the noodles.

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