Shrimp And Pork With Cellophane Noodles Recipes
PORK AND SHRIMP SINGAPORE NOODLES
This is so good! To save some chop the peppers and leeks, and slice pork before preparing the dish. Prep time includes chopping veggies, and cooking time is stir-frying time. Adjust all ingredients to taste.
Provided by Kittencalrecipezazz
Categories Pork
Time 31m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, pour boiling water over noodles to cover, let stand for 10 minutes; drain.
- Meanwhile, whisk together soy sauce, oyster sauce, rice wine vinegar, honey and chili paste; set aside.
- In a wok, or large deep skillet, heat the oil over medium-high heat; stir-fry curry powder, ginger root and minced garlic for 30 seconds.
- Add in leeks and bell peppers; stir-fry 1 minute.
- Add in the pork and shrimp; stir-fry for 4 minutes, or until the shrimp are pink.
- Add in the drained noodles, sauce and bean sprouts; gently toss to combine; stir-fry for 5 minutes, or until noodles are heated through.
Nutrition Facts : Calories 427.6, Fat 8.1, SaturatedFat 1.9, Cholesterol 143.8, Sodium 1010.8, Carbohydrate 59.2, Fiber 4.3, Sugar 14.9, Protein 30.3
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Cuisine ThaiCalories 376 per servingServings 4
- Make the shrimp stock. Cut off the heads from the shrimp and put them in a pan with 300ml (1¼ cups) of water. Place over a medium flame and bring to the boil. Lower the heat and simmer, with the pan partially covered with the lid, for about 20 minutes. Pour the ingredients through a colander placed over a bowl to catch the liquid. Press on the solids to extract as much liquid as possible, then discard the shrimp heads.
- While the shrimp stock is simmering, prepare the other ingredients. Put the glass noodles in a bowl, add cool water to cover and leave to soak until fully hydrated. Pour into a colander to drain off the water.
- Cut the pork into thin, short strips. Thinly slice the onion and garlic. Cut the spring onions into 2.5cm (1 in) lengths.
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