Fresh Rice Noodles with Meat and Greens
These noodles are served with a mild chile-and-vinegar condiment that brings out the full flavor of the dish, as does the fresh white pepper that is sprinkled on top before serving.
Fresh Rice Noodles with Meat and Greens
Fresh Rice Noodles with Meat and Greens
Fresh Rice Noodles with Meat and Greens
Ingredients
- 1 pound fresh rice noodles
-
2 tablespoons vegetable oil
-
3 tablespoons soy sauce
-
2 tablespoons minced garlic (6 cloves)
-
1/2 pound boneless pork or chicken, trimmed of all fat and thinly sliced across the grain
-
3/4 pound Chinese kale, bok choy or broccoli, cut into 1-inch pieces (4 cups)
-
1 tablespoon fish sauce
-
1 tablespoon sugar
-
1 1/2 cups chicken stock or canned broth
-
I tablespoon cornstarch dissolved in 1/4 cup cold water
-
1 teaspoon freshly ground white pepper
-
Vinegar-Chile Sauce, for serving
-
Directions
- If your fresh rice noodles come in uncut folded sheets, slice them into 3/4-inch ribbons. Place the noodles in a colander and rinse under hot water for about 1 minute, then shake to drain and to help separate the strands.
- Set a wok over high heat. When it is very hot, add 1 tablespoon of the oil and swirl to coat the wok. Add the noodles and stir-fry for about 1 minute, tossing constantly to separate the strands. Add 1 tablespoon of the soy sauce and stir-fry for 30 seconds. Turn the noodles out on a platter.
- Rinse out the wok and wipe it dry. Return it to high heat, add the remaining 1 tablespoon oil and swirl to coat the wok. Toss in the garlic and stir-fry until golden, about 30 seconds. Add the meat and stir-fry until it turns white, about 2 minutes. Add the greens and stir-fry until softened, 3 to 4 minutes. Add the remaining 2 tablespoons soy sauce, the fish sauce and mix well. Pour in the chicken stock and bring to a vigorous boil. Cook for 3 minutes. Add the dissolved cornstarch and cook, stirring, until the sauce thickens, about 2 minutes. Remove from the heat and pour over the noodles. Sprinkle the white pepper on top and serve in deep bowls. Pass the Vinegar-Chile Sauce separately.
Fresh Rice Noodles with Meat and Greens
Become a fan
Follow us