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6 oz rice sticks
2 tbsp peanut oil
1 lb pork tenderloin, thinly sliced
2 cup chopped onion
1 minced garlic clove
1-inch wide slice of fresh ginger, minced
2 tbsp fish sauce
1/4 - 1/2 tbsp freshly ground black pepper
1.5 cups lightly steamed spinach, drained
1/3 cup sesame seeds, toasted
2 tbsp sliced scallions |
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Method :
Soak rice sticks in warm water for 20
minutes. Drain. Bring a large saucepan of water to a rolling boil, drop
rice sticks in boiling water for 30 seconds, drain again and keep warm.
Heat 1 tbsp of oil in a wok over high heat, stir-fry pork until browned
and cooked through. Remove from wok, set aside in a warm place. Stir-fry
onions, garlic and ginger until lightly browned, return meat to pan, add
fish sauce and pepper, and stir-fry for 2 minutes more.
To serve, divide rice sticks among four
warmed bowls and toss with a little nuoc cham sauce. Divide
spinach and meat mixture and place on top of noodles. Sprinkle with
sesame seeds and chopped scallions. Pass remaining nuoc cham
sauce separately.
Serves 4
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