Crisp noodles with pork

Recipes / Meat

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide pork mixture among bowls. Cut remaining lime into wedges, thinly slice remaining chilli, then serve with extra coriander.