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1/4 pound dried rice noodles
Seasonings
1/4 cup Curry Sauce or Portuguese Sauce
1-1/2 tabs chicken broth
1 tab Soy Sauce
1 tab XO Sauce
2 tabs cooking oil
1 egg, lightly beaten
1 cup julienned Chinese barbecued pork
2 tabs dried shrimp, soaked 1 green onion, julienned 1 fresh red chili pepper, julienned
1/2 small green bell pepper, julienned
1/2 small red bell pepper, julienned
1/2 onion sliced
2 ounces bean sprouts
2 ounces yellow chive, cut into 3-inch pieces
2 tabs cilantro leaves Toasted white sesame seeds for garnish
1. Soak rice noodles in warm water to cover until softened, about 10 minutes; drain. Combine seasoning ingredientes in a bowl; set aside.
2. Bring a pot of water to a boil. Add rice noodles and blanch for 30 seconds; remove and drain. Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add rice noodles and stir-fry for 1 minute. Remove from wok and set aside.
3. To make egg shreds: Place a non-stick frying pan over medium-high heat until hot. Add egg, swirling to coat. Cook until egg sets. Remove from pan. Roll-up into a cylinder and cut into shreds.
4. Place a wok over high heat until hot. Add remaining tablespoon oil, swirling to coat sides. Add barbecue pork, shrimp, green oinion, chili pepper, green and red bell peppers, and onion; stir-fry for 1 minute. Add bean sprouts, yelow chives, and cilantro; stir-fry for 1-1/2 minutes. Add seasoning and cook until heated trhough. Add rice noodles and egg shreds; toss to coat. Remove to serving plate and garnish with sesame seeds.
Seasonings
1/4 cup Curry Sauce or Portuguese Sauce
1-1/2 tabs chicken broth
1 tab Soy Sauce
1 tab XO Sauce
2 tabs cooking oil
1 egg, lightly beaten
1 cup julienned Chinese barbecued pork
2 tabs dried shrimp, soaked 1 green onion, julienned 1 fresh red chili pepper, julienned
1/2 small green bell pepper, julienned
1/2 small red bell pepper, julienned
1/2 onion sliced
2 ounces bean sprouts
2 ounces yellow chive, cut into 3-inch pieces
2 tabs cilantro leaves Toasted white sesame seeds for garnish
1. Soak rice noodles in warm water to cover until softened, about 10 minutes; drain. Combine seasoning ingredientes in a bowl; set aside.
2. Bring a pot of water to a boil. Add rice noodles and blanch for 30 seconds; remove and drain. Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add rice noodles and stir-fry for 1 minute. Remove from wok and set aside.
3. To make egg shreds: Place a non-stick frying pan over medium-high heat until hot. Add egg, swirling to coat. Cook until egg sets. Remove from pan. Roll-up into a cylinder and cut into shreds.
4. Place a wok over high heat until hot. Add remaining tablespoon oil, swirling to coat sides. Add barbecue pork, shrimp, green oinion, chili pepper, green and red bell peppers, and onion; stir-fry for 1 minute. Add bean sprouts, yelow chives, and cilantro; stir-fry for 1-1/2 minutes. Add seasoning and cook until heated trhough. Add rice noodles and egg shreds; toss to coat. Remove to serving plate and garnish with sesame seeds.
