Pork and Pak Choi Rice Noodles
Ingredients
- 400 gPork tenderloin (thinly sliced)
- 300 grice noodles (rehydrated)
- 2 pcBok choy (quartered)
- 2 pcGarlic (minced)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 4 tbspsoy sauce
- 2 tbsprice wine
- 1 tbspSesame oil
- 2 tbspPeanut oil
- 1 tspGinger powder
- 1 tspBrown sugar
- 1 pcThai chili (finely sliced)
- 1 tbspDark soy sauce
Method
Flash-seared pork strips, caramelized and tender, tossed with silky rice noodles. The pak choi adds a fresh crunch under a glossy, umami-rich sauce.
- 1
Soak the rice noodles in a large bowl of boiling water off the heat. Let them soften for about 5 to 8 minutes. They should be tender but still have a slight bite. Drain and rinse with cold water to stop the cooking process.
- 2
Slice the pork tenderloin into very thin, almost transparent strips. In a bowl, mix the meat with a tablespoon of soy sauce and the ginger. Let the pork marinate while you prepare the rest.
- 3
Heat the peanut oil in a wok or large skillet. When the oil starts to smoke slightly, add the pork. Sear over high heat until the meat is well browned and the edges are caramelized. Remove and set aside.
- 4
In the same pan, add the minced garlic, sliced chili, and chopped pak choi. Sauté for 2 minutes: the leaves should wilt but the stems should remain firm and crunchy.
- 5
Return the pork to the wok with the noodles. Pour in the remaining soy sauce, the dark soy sauce, rice wine, sugar, and sesame oil. Toss vigorously over high heat for 2 minutes so the sauce coats every ingredient and becomes glossy. Serve with the sliced spring onions.
Frequently asked questions
How do you get this dish right?
- The wok must be smoking hot: if the meat releases water, your heat isn't high enough.
- Don't overcook the noodles in water; they will finish absorbing the sauce in the wok.
How long does this dish keep?
Store for 48h in the fridge in an airtight container. Reheat in a pan with a splash of water to restore the noodles' silkiness.
