Vietnamese Noodles With Pork and Peanuts |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is from a July 1987 issue of Bon Appetit in The Creative Approach-Food Processor section from the menu of Light Pasta Entrees. It is a delicious hot-as-you-wish mix of juicy pork tenderloin,carrots and onions in a zesty sauce. It's just right to take along on a picnic or for a buffet, since it can be served either warm or at room temperature. Ingredients:
2 tablespoons vegetable oil |
12 ounces boneless pork tenderloin, sliced 1/4-inch thick and cut into 1/2-inch-wide strips |
1/4 cup oyster sauce |
3 tablespoons rice vinegar |
2 tablespoons honey |
1 tablespoon hoisin sauce |
2 -3 teaspoons hot chili oil |
2 teaspoons fish sauce (nuoc nam) |
1 egg yolk |
9 small carrots, peeled and cut into feed tube lengths (12 oz. total) |
6 large green onions, cut into feed tube lengths (6 oz. total) |
4 ounces dried egg noodles |
1 1/4 cups loosely packed fresh cilantro leaves |
3/4 cup dry-roasted unsalted peanuts |
Directions:
1. Heat oil in wok or heavy large skillet over medium-high heat.
2. Add pork and stir until well browned, about 5 minutes; transfer to large bowl.
3. Steel knife:.
4. Blend oyster sauce, vinegar, honey, hoisin sauce, 2 teaspoons chili oil,fish sauce and yolk for about 5 seconds; add mixture to pork.
5. Medium slicer:
6. Stand carrots in feed tube and slice using firm pressure; remove from work bowl and set aside.
7. Stand green onions in feed tube and slice using light pressure; add green onions to pork mixture.
8. Cook noodles in large pot of boiling salted water until almost tender, stirring occasionally, about 5 minutes.
9. Add carrots and continue cooking until both are just tender, about 2 minutes.
10. Drain well; add to pork mixture.
11. Steel knife:
12. Mince cilantro and nuts.
13. Add cilantro and peanuts to pork mixture, tossing gently to combine.
14. Taste and adjust seasoning, adding remaining 1 teaspoon chili oil if desired.
15. Serve warm or at room temperature.
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