Crisp noodles with pork
- 09.03.2017
- 1 153
Follow our lead and we'll have you plating up this vibrant Thai pork noodle dish in half an hour.
Recipe «Crisp noodles with pork» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 500ml vegetable oil, 150g bean vermicelli, 500g minced pork or chicken, 2 cloves garlic, 2 eggs , 125g palm or granulated sugar, 3 limes, 2 1/2 tbsp fish sauce , 2 eschalots, 50g tofu puffs, 2 spring onions, 2 long red chillies, 1/3 cup coriander leaves, plus extra, to serve, 2 cups bean sprouts.
Ingredients:
- 500ml vegetable oil
- 150g bean vermicelli
- 500g minced pork or chicken
- 2 cloves garlic
- 2 eggs
- 125g palm or granulated sugar
- 3 limes
- 2 1/2 tbsp fish sauce
- 2 eschalots
- 50g tofu puffs
- 2 spring onions
- 2 long red chillies
- 1/3 cup coriander leaves, plus extra, to serve
- 2 cups bean sprouts
Instructions
- Heat all but 2 tablespoons oil in a wok over medium heat to 190C (or when a noodle puffs instantly). Loosen noodle bundles. Working with 1 bundle at a time, lower into oil and fry for 5 seconds or until puffed. Turn over and fry for a further 2 seconds. Drain on paper towel. Drain oil from wok. Reserve for another use.
- Heat 1 tablespoon fresh oil in wok over high heat. Add pork and stir-fry for 2 minutes. Peel garlic, crush into wok, then stir-fry for a further 2 minutes or until pork is cooked through. Transfer to a bowl.
- Heat remaining 1 tablespoon fresh oil in wok over medium heat. Crack eggs into wok, then, using a spatula, stir for 2 minutes or until scrambled. Add to pork in bowl.
- Grate palm sugar. Wipe wok clean and place over medium heat with sugar and 2 tablespoons water. Cook, without stirring, for 3 minutes or until a thick syrup. Zest 2 limes into wok, then squeeze over juice. Add fish sauce. Simmer for 2 minutes or until combined, then pour over pork.
- Peel eschalots, then thinly slice with tofu and onions. Halve 1 chilli. Remove seeds and cut into julienne (matchsticks). Break up noodles. Add eschalots, tofu, onions, chilli, noodles, coriander and bean sprouts to pork and toss to combine.
- Divide pork mixture among bowls. Cut remaining lime into wedges, thinly slice remaining chilli, then serve with extra coriander.