Soft Fried Rice Noodles with Shrimp and Pork Recipe
Ingredients
| Peanut oil | 4 Tablespoon | |
| 4 whole scallions, cut on the diagonal in 1/2-inch pieces | ||
| 1/2 pound of lean pork, cut into strips 1-by-1/2-by-1/2 inch thick | ||
| 1/4 cup of dried shrimp, soaked in warm water for 30 minutes,drained | ||
| Soy sauce | 1 Tablespoon | |
| 3 dried, black Chinese mushrooms, soaked in warm water for 30 minutes, drained, squeezed dry, stems removed, caps shredded | ||
| Bamboo shoots | 1/4 Cup (16 tbs), shredded | |
| Water chestnuts | 1/4 Cup (16 tbs), thinly sliced | |
| 1/4 cup of preserved tea melon, drained, cut in 1/2-inch-long pieces | ||
| Chicken broth | 2 Tablespoon | |
| 1 pound of rice noodles, boiled for 7 minutes, drained, rinsed under cold water, and mixed with 1 tablespoon of peanut oil | ||
Directions
In a wok or saucepan, heat 2 tablespoons of peanut oil over medium heat and stir-fry the scallions for 35 seconds.
Add the pork, and stir-fry for 2 to 3 minutes, or until the pink color is gone.
Stir in the shrimp, cook 25 seconds.
Stir in the soy sauce, mushrooms, bamboo shoots, and water chestnuts; stir-fry for 1 minute.
Add the tea melon and chicken broth; stir-fry for 1 minute.
In another wok or saucepan, heat the remaining oil and stir-fry the noodles for 1 1/2 minutes, or until thoroughly heated.
Add to the other wok or saucepan and blend well, tossing gently.
Add the pork, and stir-fry for 2 to 3 minutes, or until the pink color is gone.
Stir in the shrimp, cook 25 seconds.
Stir in the soy sauce, mushrooms, bamboo shoots, and water chestnuts; stir-fry for 1 minute.
Add the tea melon and chicken broth; stir-fry for 1 minute.
In another wok or saucepan, heat the remaining oil and stir-fry the noodles for 1 1/2 minutes, or until thoroughly heated.
Add to the other wok or saucepan and blend well, tossing gently.
Chef
