Part 15 (1/2)

4. Add the chicken, pork, and onion, and saute for 5 to 6 minutes or until the meats are cooked through.

5. Add the white portion of the green onion and the shrimp and sautee for 2 more minutes.

6. Add the green parts of the onions and the remaining sauce, stirring until everything is well coated.

7. To serve, place the noodles on a large platter and top with the meat sautee. Pa.s.s additional hot chili oil separately.

Serves 46 Hot chili oil adds heat, depth of flavor, and a bit of color. If you use it as a condiment, do so sparingly. It packs a punch and, because it is an oil, quickly permeates whatever it's put on.

Spicy Egg Noodles with Sliced Pork 1 small cabbage, shredded 1 cup bean sprouts 1 package fresh angel hair pasta teaspoon vegetable oil 4 tablespoons minced garlic 2 tablespoons fish sauce 2 tablespoons sugar 46 tablespoons rice vinegar 2 teaspoons ground dried red chili pepper (or to taste) 1 small Barbecued Pork Tenderloin (see recipe on page 94), thinly sliced Freshly ground black pepper to taste 2 scallions, trimmed and thinly sliced 2 teaspoons chopped cilantro 1. Bring a large pot of water to a boil over high heat. Add the cabbage and blanch about 30 seconds. Using a slotted spoon, remove the cabbage from the boiling water; set aside.

2. Let the water return to boiling. Add the bean sprouts and blanch for 10 seconds. Using a slotted spoon, remove the sprouts from the water; set aside.

3. Return the water to boiling. Add the fresh angel hair pasta and cook according to package directions. Drain the pasta and place it in a large mixing bowl.

4. In a small saute pan, heat the vegetable oil over medium heat. Add the garlic and saute until golden. Remove from heat. Stir in the fish sauce, sugar, rice vinegar, and dried chili pepper.

5. Pour the sauce over the pasta and toss to coat.

6. To serve, divide the cabbage and the bean sprouts into 2 to 4 portions and place in the center of serving plates. Divide the noodles into 2 to 4 portions and place over the cabbage and sprouts. Divide the pork slices over the noodles. Grind black pepper to taste over the noodles and top with the sliced scallions and chopped cilantro.

Serves 2 as a main course or 4 as an appetizer.

If you don't have leftover pork, but still want to make a quick version of this dish, slice some storebought roast chicken over the top.

Curried Rice Noodles with Tofu and Egg teaspoon ground coriander teaspoon ground c.u.min 1 teaspoon curry powder 1 tablespoon Red Curry Paste (see recipes in Chapter 1) 1 cup coconut milk 23 cups water 2 tablespoons minced shallots 2 tablespoons sugar 2 tablespoons fish sauce of a 7-ounce package rice noodles 1 hard-boiled egg, sliced [image]cup cubed extra-firm tofu [image]cup bean sprouts 1 green onion, trimmed and thinly sliced 2 tablespoons chopped cilantro 1. In a small bowl, thoroughly combine the coriander, c.u.min, curry powder, and curry paste.

2. Pour the coconut milk into a medium-sized saucepan. Stir in the curry paste mixture and place over medium heat. Bring to a simmer and cook for about 5 minutes or until a thin layer of yellow oil begins to form on the surface of the sauce.

3. Stir in 2 cups of the water, the shallots, sugar, and fish sauce. Return the sauce to a simmer and let cook 30 minutes, stirring occasionally and adding additional water if necessary.

4. Meanwhile, soak the noodles in hot water for 10 minutes or until soft.

5. To serve, mound the noodles into serving bowls. Top the noodles with the sliced egg, tofu, and bean sprouts. Ladle some of the curry sauce over top. Sprinkle with green onion slices and chopped cilantro.

Serves 2 as a main course or 4 as an appetizer.

The combination of ingredients in this dish create a curry that is a bit spicy but has definite sweet overtones.

Broccoli Noodles with Garlic and Soy 1 pound broccoli, trimmed into bite-sized florets 16 ounces rice noodles 12 tablespoons vegetable oil 2 cloves garlic, minced 2 tablespoons soy sauce 1 tablespoon sweet soy sauce 1 tablespoon sugar Hot sauce Fish sauce Lime wedges 1. Bring a pot of water to boil over high heat. Drop in the broccoli and blanch until tender-crisp or to your liking. Drain and set aside.

2. Soak the rice noodles in hot water until soft, about 10 minutes.

3. In a large saute pan, heat the vegetable oil on medium. Add the garlic and stir-fry until golden. Add the soy sauces and the sugar, stirring until the sugar has completely dissolved.

4. Add the reserved noodles, tossing until well coated with the sauce. Add the broccoli and toss to coat.

5. Serve immediately with hot sauce, fish sauce, and lime wedges on the side.

Serves 24 Try subst.i.tuting other st.u.r.dy green vegetables such as asparagus, quartered Brussels sprouts, or green beans.

[image]Rice Dishes

Basic White Rice

Basic Sticky Rice

Sweet-Spiced Fried Rice

Fried Rice with Pineapple and Shrimp

Vegetarian Fried Rice

Chicken Fried Rice

Far East Fried Rice

Fried Rice with Tomatoes

Fried Rice with Chinese Olives

Ginger Rice