Fried Rice Noodles With Shredded Pork And Yellow Chives Food

FRIED RICE NOODLES WITH SHREDDED PORK AND YELLOW CHIVES

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.

CRISPY FRIED RICE NOODLES

Steps:

• Heat oil in a skillet to about 370°F.
• Mix together egg, water, rice flour.
• Put batter into a pastry bag with a narrow tip and extrude into the hot oil making zigzag, spiral, or flower petal formations- try to maintain a steady flow to create a single noodle with a decorative design.
• Fry until stiff, then flip the whole noodle with a metal spatula and fry until desired crispness.
• Using the spatula, remove the noodle from oil to a plate with towels or paper towels to allow oil to drain.