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Fried Noodles with Pork and Peanuts
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Salads - Soups - Sidedishes
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None
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Ingredients |
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500g Shanghai noodles
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2 teaspoons red curry paste
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400g Pork fillets, thinly sliced
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1 Tablespoon oil
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1 teaspoon chicken bouillion
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2 Tablespoons soy sauce
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2 teaspoons fish sauce
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2 Tablespoons corn starch
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1/2 cup chicken broth
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1/3 cup unsalted roasted peanuts or cashews
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2 Tablespoons chopped fresh coriander leaves
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Instructions |
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Soak noodles in hot water for a couple minutes. Drain.
Transfer to a large bowl; separate with fork.
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Rub curry paste over Pork. Heat 1/2 of the oil in frying pan or
wok; stir-fry Pork in batches, until browned all over and cooked
as desired.
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Heat remaining oil in same wok, add noodles; stir-fry, tossing
until hot. Add chicken bouillion, sauces and cornstarch mixed
in chicken broth.
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Stir-fry until mixture boils and thickens slightly. Return Pork to
pan with peanuts and coriander; stir-fry, tossing until hot.
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Originally Submitted
3/3/2018
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