Asian Noodles by Maki Watanabe

Author:Maki Watanabe
Language: eng
Format: epub
Publisher: Tuttle Publishing

Stir-Fried Noodles with Water Spinach & Fish Sauce

This dish is simply flavored with sake and fish sauce. Add spiciness with red chili pepper and sourness with lime juice.

Serves 2

5 oz (150 g) thinly sliced pork

8 stalks water spinach (seri or kangkong), or watercress

5 oz (150 g) dried thin rice noodles

1 tablespoon sesame oil

1 clove garlic, peeled and finely chopped

1-inch piece of ginger, peeled and finely chopped

½ red Thai chili or serrano pepper, deseeded and chopped

2 lime wedges, to serve

Flavorings

2 tablespoons rice wine or sake

2 tablespoons fish sauce

1 Slice the pork into ⅓ inch (1 cm) wide strips.

2 Cut up the water spinach into easy-to-eat pieces.

3 Cook the rice noodles following the instructions on the packet. Drain well.

4 Heat up a frying pan over medium. Add the sesame oil, the garlic and ginger. When the oil is fragrant, add the pork, and stir fry until it changes color.

5 Add the chili pepper and the noodles to the pan, and stir fry while loosening up the noodles. Add the Flavorings and continue stir frying until the liquid is absorbed by the noodles. Add the water spinach and stir fry briefly. Transfer to a serving plate, and serve with the lime wedges.

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