This is a great weeknight dinner--easy to prep, a short cooking time, and with a stir fried vegetable dish, it is a delicious meal.
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4
tablespoons fish sauce
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2
tablespoons dark sweet soy sauce (kecap manis)
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1
teaspoon rice vinegar
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6
cloves garlic
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5
bird’s eye chilies
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3
tablespoons vegetable oil
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2/3
cup sliced onion
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2/3
pound ground pork
-
2/3
cup sliced bell peppers
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12
ounces fresh rice noodles
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2
handfuls of basil leaves
- Whisk together the fish sauce, soy sauce and
vinegar, and set aside. Roughly chop the garlic and 3 of the chilies
together. Smash the other two chilies with the flat of a knife, and set
aside.
- Put a wok (or a large frying pan) over medium-high
heat; when it’s hot, add the oil, the garlic-and-chile mixture and the
onion. Cook, stirring constantly, until the garlic is fragrant, about 30
seconds. Add the pork and a splash of the sauce. Cook, stirring to
break up the meat, until the pork is cooked through, about 5 minutes.
- Add the peppers and noodles. Turn the heat to high,
and add almost all of the sauce (save a spoonful or two to add later if
needed). Cook, tossing everything together and separating the noodles if
necessary, until the noodles are coated in sauce and take on a slightly
charred flavor from the wok. Taste, and add more sauce if needed. Toss
in the basil and the smashed chiles, and serve immediately.
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