Saturday, September 20, 2008

Thai Noodles with Chinese Chives

This dish requires a little time for preparation, but the cooking time is very fast. Everything is cooked speedily in a hot wok and should be eaten at once. Recipe serves 4.


12 ounces (375 g) dried rice noodles
1/2 inch (1 cm) fresh root ginger, grated
2 tablespoons light soy sauce
3 tablespoons vegetable oil
8 ounces (250 g) pork or chicken, thinly sliced
2 garlic cloves, crushed
1 large onion, cut into thin wedges
4 ounces (125 g) fried bean curd (tofu), thinly sliced
1 green chili, seeded and finely sliced
6 ounces (180 g) beansprouts
4 ounces (125 g) Chinese chives, cut into 2 inch (5 cm) lengths
2 ounces (60 g) roasted peanuts, ground
2 tablespoons dark soy sauce
2 tablespoons chopped fresh coriander
1 lemon, cut into wedges


1. Place the noodles in a large bowl, cover with warm water and soak for 20-30 minutes, then drain. Blend together the ginger, light soy sauce and 1 tablespoon of the oil in a bowl. Stir in the pork or chicken slices and set aside for 10 minutes. Drain, reserving the marinade.
2. Heat 1 tablespoon of the oil in a frying pan and fry the garlic for a few seconds. Add the pork or chicken slices and stir-fry for 4-5 minutes. Then transfer to a plate and set aside.
3. Heat the remaining oil in the wok or frying pan and stir-fry the onion for 3-4 minutes until softened and tinged with brown. Add the bean curd (tofu) and chili, stir-fry briefly and then add the noodles. Stir-fry for 4-5 minutes.
4. Stir in the beansprouts, Chinese chives and most of the ground peanuts, reserving a little for the garnish. Stir well, then add the pork or chicken slices, the dark soy sauce and the reserved marinade.
5. When hot, spoon on to serving plates and garnish with the remaining ground peanuts, coriander and lemon wedges.

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