Pork with Rice Noodles
1 lb of pork tenderloin, trimmed of fat and cut into 2 inch strips
1 tbsp of cornstarch
2 tbsp of olive oil
1 white onion, sliced thinly
4 cloves of garlic, minced
1 tbsp of freshly minced ginger root
2 cups of sliced celery
1 carrot, sliced width wise (see picture to the left)
1 red pepper, cut into strips
3 tbsp of soy sauce
3 tbsp of chicken stock
1 tbsp of curry powder
1 tbsp of white sugar
1 tbsp of spicy chili sauce (Thai Kitchen Spicy Thai Chili)
2 cups of bean sprouts
8 oz of rice noodles (vermicelli or wide Thai rice noodles)
2 green onions, sliced
Step 1: Mix together the cornstarch and the pork strips. Let this tenderize the meat for at least 10-15 minutes. Set aside.
Step 2: In a large frying pan over medium-hi heat, add 1 tbsp of olive oil and add the pork. Fry for a few minutes until the pork is nearly cooked. Take the pork out of the pan and reserve on a plate for later.
Step 3: Soak the rice noodles in boiling water until they are tender and cooked (according to package).
Step 4: In the same frying pan that the pork was in, add the other tbsp of olive oil. Add the onions, garlic and ginger and mix together. Fry for a few minutes. Add the celery, carrots, red pepper and fry for another 3 minutes until the vegetables are still crisp.
Step 5: In a small bowl, whisk together the soy sauce, broth, curry powder, sugar, chili sauce and black pepper. Mix together and add this into the pan. Incorporate everything together. Add the pork, bean sprouts and cooked noodles to the pan and mix altogether.
Garnish with chopped green onions.