FRIED RICE NOODLES WITH SHREDDED PORK AND YELLOW CHIVES

Fried Rice Noodles With Shredded Pork and Yellow Chives image

Provided by littleturtle

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 18

12 ounces thin dried rice noodles
1/2 lb boneless lean pork
4 tablespoons peanut oil
2 garlic cloves, peeled & lightly crushed
1/4 lb bean sprouts
1/4 lb green chinese chives or 1/4 lb scallion, cut into 3-inch long pieces
1 teaspoon rice wine or 1 teaspoon dry sherry
1 teaspoon light soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
2 tablespoons oyster sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
5 tablespoons chicken stock or 5 tablespoons water
1 teaspoon salt
1 teaspoon sugar
1 tablespoon sesame oil

Steps:

Leave pork in the freezer for about 20 minutes, so it's fairly firm (but not frozen) for cutting.
Soak the rice noodles in warm water for 20 minutes; drain thoroughly.
Cut the pork into thin slices, then stack the slices and finely shred.
In a small bowl, combine the pork with the marinade ingredients.
Heat a wok or large skillet until it's hot.
Add 2 tbsp oil and the garlic.
When the garlic has browned slightly (15 seconds) add the pork and stir-fry for 2 minutes.
Remove the pork and garlic with a slotted spoon.
Reheat the wok and add the remaining 2 tbsp oil.
When it's very hot add the noodles, sprouts, and chives and stir-fry for 30 seconds, then add the oyster sauce, rice wine, soy sauces, chicken stock, salt, and sugar.
Continue to stir-fry for 5 minutes over medium heat.
Return the pork and garlic to the wok, continuing to stir-fry for another minute.
Give the mixture several more good stirs, add the sesame oil, and turn out onto a platter to serve.