Thai sweet pork and noodle stir-fry
Serving size: Serves 4
Cuisine type: AsianCooking time: Less than 30 minutes
Course: MainFavourite flavours: Saucy
Thai sweet pork and noodle stir-fry
INGREDIENTS
300g dried thick rice noodles
2 tablespoons peanut oil
800g pork fillet, sliced thinly
200g button mushrooms, sliced thinly
4 coriander roots (see Cook’s Note)
3 cloves garlic, chopped finely
1 fresh long red chilli, seeded, sliced thinly
½ cup (135g) grated palm sugar or
brown sugar
1/3 cup (80ml) fish sauce
6 fresh kaffir lime leaves, shredded finely
½ cup (50g) deep-fried shallots
1/3 cup (50g) chopped roasted peanuts
1 ½ cups lightly packed fresh
coriander leaves
1 lime, for serving
METHOD
Place the noodles in a large heatproof bowl, cover with boiling water; separate with a fork; drain.
Heat half of the oil in a wok, stir-fry the pork and mushrooms separately, in batches, until browned and cooked through. Remove from wok.
Wash the coriander roots thoroughly, chop finely.
Heat remaining oil in wok, add the coriander root, garlic and chilli; stir-fry about 1 minute or until fragrant. Add the sugar, sauce and half of the kaffir lime leaves; simmer, uncovered, for about 5 minutes or until thick. Add the noodles to the wok with half of the shallots and peanuts; cook, uncovered, for about 5 minutes or until mixture is sticky.
Add remaining shallots, peanuts, pork and mushrooms. Stir in 1 cup of the coriander leaves and the remaining lime leaves.
Top with the remaining coriander. Serve with lime and steamed greens, such as snow peas or broccolini, if desired.
Not suitable to freeze or microwave.
Cook's note: You will need to buy a bunch of coriander with the roots intact.
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