Rice Noodles With Pork And Kale Mee Sa Pam Recipes

RICE NOODLES WITH PORK AND GINGER VEGETABLES

Steps:

• Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, season the pork generously with salt and pepper; set aside. Whisk the chicken broth and cornstarch in a medium bowl; set aside.
• Heat a large nonstick skillet over high heat. Add 1 tablespoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 1 tablespoon vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring, 2 minutes.
• Add the vegetables to the skillet and cook, stirring occasionally, until they start softening, about 2 minutes. Add the broth mixture and 1 teaspoon salt; bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
• Return the pork to the skillet along with the noodles and stir to warm through. Remove from the heat and stir in the scallion greens, herbs and lime juice.

RICE NOODLES WITH PORK AND KALE (MEE SA-PAM)

Steps:

• Soak noodles according to directions to soften.
• Mix 1 tablespoon of the fish sauce, brown sugar, ketchup, soy sauce, and lime juice together in a small bowl. Set aside.
• Heat oil to a large skillet - medium high. Add ginger and garlic. Cook one minute or until fragrant. Do not burn garlic (it gets bitter!). Add pork and stir fry until just opaque = about 3 minutes.
• Add reserved fish sauce mixture to meat continue to stir fry 1 minute. Drain noodles and add to meat. Stir fry noodles until covered with sauce and just tender.
• Add kale to skillet. Stir fry until it turns dark green and is combined with ingredients.
• Sprinkle with sesame seeds if desired. Serve immediately.