Wok-Fried Curry Noodles
Ingredients:
4oz. dried Rice Vermicelli/stick noodle
2T canola oil
2 oz .size16/20 peeled and deveined shrimp, roughly chopped
2 oz.lean pork shoulder or loin, cut into ¼' wide by 1 1/2" long strips
1 egg
2oz. bean sprouts
1/2oz. onion- chopped
1/2oz. jalapeno, thinly julienned
1oz. golden chives, finely chopped
2T . water
1t. yellow curry powder
1t. soy sauce
pinch. salt
¼ t toasted sesame seeds
2 sprigs cilantro, finely chopped
Directions:
1. Place the vermicelli in boiling water, simmer until softened, about 5-7 minutes. Strain and rinse with cold water to stop the cooking, then with warm water to keep it soft. Strain.
2. Heat wok until smoking. Carefully add 2 T canola oil. Stir fry the shrimp and the pork in a wok till it is barely cooked, about 30 seconds.
3. Add the egg into the wok and stir to cook.
4. Add the bean sprouts, onion, jalapeno, chive and the vermicelli; stir fry for 2 minutes. Deglaze with 2 T water.
5. Add the curry powder, soy and salt, stir fry for about 2-3 minutes or until well mixed.
6. Serve immediately on platter. Sprinkle with sesame seeds and cilantro for garnish.
About Heaven's Dog:
1148 Mission St
(between 7th St & Julia St)
San Francisco, CA 94103
Phone: (415) 863-6008
