Monday, 18 August 2008

Hot Pork and Shrimp Glass Noodles

This dish is based on one I had at a work BBQ a few weeks ago. Made by a lovely Thai woman and served cold as a salad, it was my favourite food of the day! I have tried to recreate it here - but I think I am still missing something... if I see her again, I'll be sure to get a full recipe!

Don't get me wrong, it was still really tasty... it just wasn't exactly the same. And I can't figure out quite what I need to change... But I'm sure I'll have fun trying to work it out!

Advance notice - I'll be getting Scottish Scran 3 out to you any day now... I'll give you a clue... it's a trooty affair!


Hot Pork and Shrimp Glass Noodles


Prepare the Dressing...
  • Juice of 2 lemons
  • 4 tbsp fish sauce
  • 1 tsp maggi sauce (or dark soy if you can't get maggi!)
  • 1 cloves garlic, crushed
  • 1" ginger, finely grated
  • 1 tsp dried chilli flakes
  • 1 tbsp rice wine
  • Soy sauce to taste
  • 1 tsp of toasted sesame oil
  • 1 tbsp sugar

Mix all the ingredients together and whisk well to combine. Set aside in the fridge until the other ingredients are ready... but make sure you whisk again before using!

And the Rest...!
  • 300g bean vermicelli
  • 150g raw shrimp, peeled, cleaned and butterflied
  • 300g ground pork
  • 1 tbsp fish sauce
  • 1 cloves garlic, crushed
  • 1" ginger, finely grated
  • 1/2 tsp dried chilli flakes
  • 1 small handful peanuts, roasted and roughly chopped
  • 1 tsp of toasted sesame oil
  • 3 spring onions (scallions!), finely shredded
  • Handful cilantro, roughly chopped
Prepare the Noodles...
Boil some water on the stove. Cook the noodles in the water for 4 minutes, or according to the packet - do not overcook or they will fall to pieces later!

Once cooked, run them under cold water to stop them cooking any more and set aside.

Prepare the Base...
Heat a little oil in the bottom of your wok until it is very hot. Crumble in the pork, then stir fry for three to four minutes. Keep it moving!

Add in the ginger, garlic, sesame oil, fish sauce and dried chilli.

Once the pork is cooked add in the shrimp and continue to stir fry until the shrimp are cooked.

Serve!
Take the dressing out of the fridge and give it a wee taste. Does it need anything (a touch more chilli, sugar or salt perhaps? Or maybe it's perfect as it is!)

Place the noodles in a big bowl and pour over half of the dressing (you did remember to give it another stir right?) Use chopsticks (or a pasta server!) to give it a good mix.

Chuck the peanuts, cilantro, scallions, pork mix and the rest of the dressing on top and combine well.


Mmmmm... gotta love that porky noodle goodness!!!

Sending this over to Kitchenetta of Got No Milk who is hosting this week's Presto Pasta Night!

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18 comments:

Michele said...

I used to have an employee that was from the Philippines. We would have a pot luck dinner at work once a month and his wife would always make this fantastic pancit dish. I begged and begged for the recipe, but she would never give it up. Instead she would send her husband to work with a bowl of noodles for me once a week. Now that I've moved away I really miss that dish. I've tried so many times to replicate it. I come close, but there is something still missing. You're noodles look fantastic! I have a weakness for cold noodle dishes...so I'm going to have to make these this week.

Lore said...

No worries, I adore this porky noodle goodness :D. The colour of those shrimps is simply perfect!

Bellini Valli said...

I am sure your coworker would be thrilled that you want to emulate her dish. It is this biggest form of flattery...and the noodles look darn good too:D

Fearless Kitchen said...

This looks delicious, and not too difficult to prepare!

Ben said...

Even if you are missing anything from the original recipe, this looks really good. I've never had pork and shrimp together, but I'll try this one without a flinch.

Adam said...

Your shrimp looks delicious. I have this connection with Vietnamese and some Thai food, and this is awesome. Vermicelli noodles are sweet on a hot day :)

kittie said...

michele - you were so lucky to get noodles every week!! Cold noodles are fab - make sure you make enough for lunch the next day - they're even better on the second day!

Thanks Lore ;) (My cat is called Noodle!!)

Val - unfortunately not my co-worker, but the wife of a co-worker. I agree - I think it's wonderful when someone wants to make my food!

fk - Just what you want for a Monday night dinner!

Ben - I think that might have been the first time I had them together too - it really works!

Adam, I'm hoping to get out there soon - I'm mostly excited about the food ;)

Ruth Daniels said...

It sounds awesome just the way it is. Thanks for sharing with Presto Pasta Nights.

JennDZ - The Leftover Queen said...

Looks beautiful Kittie! The shrimp just look so plump and luscious!

The Short (dis)Order Cook said...

You work with a Thai woman who cooks? Can I work at your workplace?

Kristen said...

I love, love, love anything with shrimp! This looks fantastic.

kittie said...

Thanks Ruth!

Thanks Jenn - they were gooduns!!

Hey shortie - any time!! I'll just stay at home and cook and eat all day ;)

Thanks Kirsten - and thanks for stopping by!!

chou said...

Simple but beautiful. I look forward to making this.

Jeanne said...

Looks scrummy - especially those huge fat shrimps!

Dee said...

I love this! I use kaffir lime and lemongrass - dunno if this helps any with the recreation. Honestly, I think yours is perfet just the way it is.

By the way, the corned beef is yummy scrummy. Thanks!

glamah16 said...

I have something similar to this at a placenearus. I love the cold noosdles with all the toppings.

kittie said...

Chou - I hope you like it when you do!

Thanks Jeanne - it's not easy to get good shrimp here, but these were fab!

Oh - thanks for the tip Dee! :D

Lol - coco, I was busy trying to work where 'placenearus' was! Then I realised!

Foodycat said...

Gorgeous! I agree with Dee - some lemongrass would probably fill the little flavour gap. I'd chop it really finely and stirfry it with your pork.