| 1 pkg. rice noodles | 4 oz pork loin | 2 c bean sprouts |
| 1/2 c chicken stock | 6 green onions, thinly sliced | 1 red pepper, diced |
| 1/4 c sugar | 6 oz tofu | 1/2 c cilantro, |
| 1/4 c fish sauce | 1/4 c oil | chopped mushrooms |
| 3 tbs. lime juice | 1 egg, beaten | 1 carrot, julienne |
| 2 tbs. ketchup | 3 cloves garlic, minced | 1 stick celery, julienne |
| 1/4 tsp. hot pepper flakes | 8 oz lg. raw shrimp | snow peas |
| -soak noodles in
warm water for 15 min. Drain & set aside.
-mix chicken stock, sugar, soy sauce, lime juice, ketchup & pepper flakes. -cut pork across the grain into 1/4" strips. cut tofu into 1/2" cubes, set aside. -heat 1 tsp. oil in wok & cook egg for 3 min. Transfer to large plate. -cook pork, shrimp & garlic for 3 min, until cooked. Remove from pan. -cook tofu, carrots, red pepper, celery, snow peas for 3 min. -gently stir in noodles for 1 min. Pour in sauce, and cook until noodles are tender -return egg mix to pan, & add mushrooms, bean sprouts, green onion & cilantro. -Cook until heated through. Garnish w/ peanuts & green onions. |
1999 andromedastraine