I’ve been putting my wok and wok burner to good use lately, and every time I do I’m thankful that we found an apartment kitchen with a gas stove and oven. Many, many apartment kitchens here in Singapore promote “light cooking” as they have only an electric counter cook top. Like seriously? Though I’m not sure if it’s true, I’ve heard that the reason for this is to curb offensive “ethnic” cooking aromas. Well I can tell you there’s plenty of “that” coming from my place, but since we’ve got a full kitchen, I guess it’s all fair game.
This dish is an incredibly fast and flavorful fry up of minced shrimp and pork, heaps of Chinese scallions, and thick, velvety rice noodles (though you could substitute any rice noodle). It’s all flavored with big splash salty fish sauce and a squeeze of fresh lime juice at the end. This dish isn’t spicy. Serve sliced fresh Thai chiles on the side if you want some added heat. I think it’s great with or without.
Have all your ingredients prepped and ready to go because wok cooking goes quickly, and if you don’t have a wok-no worries. A large non-stick saute pan can be subbed, you’ll just need to take a little more care when tossing it all together to make sure the meal doesn’t end up strewn about your stove.
This recipe is adapted from the book, Into the Vietnamese Kitchen by Andrea Nguyen.
You can find rice noodles in the Asian section of most supermarkets. I used the same rice stick noodles that I use with pho.
Chinese chives, also known as garlic chives, might be a little more difficult to find. The flowering ones have a small bud on the end and they have a strong garlicky flavor rather than that of onion. If you can’t locate them in your local Asian grocery store, you can substitute regular spring onions.
After your ingredients are prepped and the noodles are softened, start up the wok and heat the oil and garlic. Then add the shrimp and pork until it just turns color:
Add the chives and cook until softened but still retain some crispness:
After the chives are cooked, add the noodles remaining oil, and sauce. Turn the heat up and cook a few more minutes to heat the noodles through and to brown them slightly.
Quick 30 minute Shrimp, Pork, Rice Noodle Stir-Fry
10 ounces flat rice noodles
1/2 cup fish sauce
3 tablespoons water
1 1/2 teaspoons sugar
1/4 cup canola oil, divided
4 cloves garlic, minced or grated
10 ounces shrimp, peeled, deveined, and diced
8 ounces ground pork, coarsely chopped
1 pound Chinese chives, washed, trimmed, and cut into 3-inch lengths
To serve on the side:
fresh chopped Thai chiles
extra fish sauce
1. Place rice noodles in bowl and cover with hot water. Let soak about 15 minutes to soften. Drain and cut into 3 or 4-inch lengths.
2. In a small bowl, stir together the fish sauce, water, and sugar; set aside.
3. In a wok or large non-stick skillet over medium-high heat, heat 2 tablespoons of oil. Add the garlic and saute just until fragrant, 10-15 seconds. Add the shrimp and pork and cook, stirring, until the shrimp begins to turn opaque and the pork begins to turn color.
4. Add the chives and continue to cook, stirring, until the chives are almost cooked, and have deflated to about 1/3 to 1/2 their volume.
5. Add the remaining 2 tablespoons of oil and the noodles, and give a quick stir to heat through. Add the fish sauce mixture, increase the heat to high, and toss and continue to cook until well combined and slightly browned, about 2 more minutes. Season to taste with salt or fish sauce and serve.