Name: Rice Noodles with Pork and Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) water; 3 tbsp (45 ml) oyster sauce; 2 tbsp (30 ml) low-sodium soy sauce; 2 tbsp (30 ml) dark soy sauce; 1 tbsp brown sugar; 2 tsp (10 ml) fish sauce; 3/4 lb (340 g) large rice noodles; 1 pork tenderloin, about 1 lb (450 g), halved lengthwise and thinly sliced; 1/4 cup (60 ml) vegetable oil; 2 garlic cloves, chopped; 1 bird’s eye chili pepper, seeded or not, finely chopped, or more to taste; 2 bell peppers, various colours, seeded and cut into strips; 1 onion, thinly sliced; 1/2 lb (225 g) baby bok choy, leaves separated, broccoli florets or other green vegetable; 1 cup (30 g) Thai basil leaves, plus more for serving

Preparation

- In a bowl, whisk together the water, oyster sauce, both types of soy sauce, brown sugar and fish sauce. Set aside.
- In a large bowl of hot water, soak the noodles for 15 minutes, stirring a few times. Drain.
- Meanwhile, in a wok or a large, deep skillet over high heat, cook half of the pork at a time in half (2 tbsp/30 ml) of the oil until golden. Season with salt. Set aside on a plate.
- In the same wok, soften the garlic and chili pepper in the remaining oil. Add the bell peppers, onion and bok choy. Continue to cook until the vegetables are tender, about 6 minutes. Set aside with the pork.
- Add the noodles and sauce mixture to the wok. Cook over medium heat until the noodles have absorbed the sauce, stirring constantly.
- Return the meat and vegetables to the wok. Mix well. Add the Thai basil. Adjust the seasoning. Serve in bowls. Garnish with more basil.

Rice Noodles with Pork and Vegetables

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Ingredients

Preparation

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