- 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
How to make this recipe
- 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.
The soy flavor and mild tart taste in this dish would be nicely complemented by a simple, fruity white with a hint of spice. A California Gewürztraminer would be just right.