Saigon Noodles
Similar recipes: Rice and Noodles
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4 tablespoons Soy sauce
2 tablespoons Oyster sauce
1 tablespoon Nuoc cham sauce
1 Lime (squeezed and juiced)
250 g Boneless, skinless chicken fillet, cut into bite-sized pieces
150 g Pork fillet, thinly sliced
300 g Raw shrimps, peeled, deveined and halved lengthways
375 g Thick rice noodles
2 tablespoons Oil
6 cloves Garlic, crushed and chopped
2 Shallots, finely chopped
200 g Bok choi, shredded
25 g Bamboo shoots
250 g Bean sprouts
6 Asparagus spears, cooked and chopped into 5 cm lengths
1 sprig Coriander leaves, for ganishing
Divide them between 2 bowls. Put the chicken and pork in one and the shrimps in the other. Leave to marinate for an hour. Cook the rice noodles and set aside in the colander. Heat the oil in a saucepan. Stir fry the garlic and shallots for 30 seconds. Add the chicken and pork with their marinade. Stir and fry until the meats change color. Add the bok choi, bamboo shoots, bean sprouts, shrimps and asparagus. Stir and toss until the shrimps change color. Run warm water through the cooked noodles and separate them.Then, add them to the wok. Stir and fry everything together, adding a little water if the mixture seems too dry. Serve and garnish with coriander (cilantro) leaves.
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