Pork and Choy Sum Stir-Fry Rice Noodles
Pork and choy sum stir-fry rice noodles is an easy and classic Chinese home cooking dish. Delightful and nourishing noodle dish for everyone.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 6 tbsp extra virgin olive oil
- 1 kg skinless and boneless pork leg (trimmed and thinly sliced lengthwise)
- 3 clove garlic (minced)
- 450 g rice vermicelli
- 2 bunches choy sum (washed and cut into 3 inch in length)
- 6 baby carrots (peeled and finely shredded)
- 200 g fresh bean sprouts (1 packet, washed and drained)
- 2 tbsp medium dry sherry
- 1+1/2 tbsp salt (or to taste)
- 6 tbsp gluten free kecap manis
- 2 tbsp medium dry sherry
- 1 tbsp gluten free light soy sauce
- 1 tbsp medium dry sherry
- 2 tsp corn starch (or potato starch)
- 1 tsp ground white pepper
Instructions
- 1
Combine pork with marinade in a large mixing bowl and mix well.
- 2
Prepare and mix the sauce ingredients in a separate small mixing bowl.
- 3
Fill a medium pot half full of water, bring to a boil and turn off the heat. Add the rice noodles into the wok for 2 minutes or until the rice noodles are soft. Separate the noodles, drain the water and set aside.
- 4
Heat up a non-stick wok with 2 tablespoons of extra virgin olive oil, stir-fry the choy sum with 2 tablespoons of dry sherry on medium to high heat for 2 minutes or until choy sum are just cooked. Remove and set aside. Clean wok with kitchen paper towel.
- 5
Heat up the wok again with 2 tablespoons of extra virgin olive oil, stir-fry the pork on medium to high heat for 3 minutes or until nearly cooked through. Remove pork and set aside. Discard pork juice. Clean wok with kitchen paper towel.
- 6
For stir-frying and combining the dish, heat up the wok with 2 tablespoons of extra virgin olive oil, add garlic and stir-fry until lightly golden on low heat. Return the pork and the noodles to the wok. Add the sauce, toss and mix well, stir-fry for another 2 minutes on medium to high heat.
- 7
Lastly, add in the cooked choy sum, shredded carrots and bean sprouts, stir-fry for another 5 minutes or until the noodles are soft and ingredients are mixed through. Add salt to taste.