Monday, August 26, 2013

Fried Big Noodle with Pork

As I've mentioned before, I took a Thai cooking class while on vacation last year in Chiang Mai. As part of the class, we made several different dishes, but we were also provided with a booklet to take home with us including some additional recipes. A few weeks ago, I elected to make two of these dishes for a Sunday dinner party. The chicken satay dish was simply amazing. You can get the recipe here. The other dish was similar to a drunken noodle dish, dubbed "Fried Big Noodle with Sweet Soy Sauce" in the book. I managed to find fresh, big noodles at H-Mart. Score.  And this was quite tasty.

The recipe in the book is for two servings, but you can easily multiple for more people, which is what I did. Here's my best multiplication skills to make this for four people.

Fried Big Noodle with Pork (serves 4)

  • 12 oz. fresh big noodle
  • 8 oz. pork, thinly sliced
  • 4 TB oil
  • 4 cloves of garlic, finely chopped
  • 6 oz. kale, roughly chopped about 2-inches long
  • 4 eggs
  • 2 tsp. soy sauce
  • 2 TB oyster sauce
Meat marinade:
  • 2 TB fish sauce
  • 2 TB soy sauce
  • 2 TB oyster sauce
  • 4 tsp sugar
  • 1 tsp pepper

Combine marinade ingredients and set sliced pork into dish with marinade. Chill for 30 minutes.

Cook noodles according to package instructions. Once just cooked, drain and set aside.

Heat 2 TB oil in wok on medium to low heat until oil is hot. Add garlic, stir for 2 minutes, then add pork. Cook until pork is no longer pink, 3-4 minutes, stirring on occasion. Add kale and stir for a minute until they are soft and start to wilt. Add noodle, soy sauce and oyster sauce. Stir to combine.

Move all of the mixture to one side of the wok, add 1 TB oil and beaten eggs, frying for 30 seconds. then combine with rest of noodle mixture.

Stir well and combine and serve.

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