This is a quick meal with a difference. Rice noodle is tested to have low GI and is gluten free. Most ingredients are found in your pantry.
Cooking time: 10 minutes
Degree of difficulty: easy
Serves: 4
250g packet Changs Rice Vermicelli Noodles
300g pork fillet, thinly sliced and shredded
2 teaspoons Changs Light Soy Sauce
1 teaspoon g/f cornflour
1 tablespoon water
2 tablespoons oil
2 stalks of celery cut into fine matchsticks
2 spring onions cut into fine shreds
extra 1 tablespoon Changs Light Soy Sauce
1 teaspoon sugar
2 teaspoons Changs Fish Sauce
2 teaspoons dry sherry
1 cup g/f chicken stock
Place the four noodle portions in a large bowl cover with warm water.
Stand for 10 minutes. Use a fork to loosen noodles completely. Drain, rinse with cold water.
Combine the shredded pork with the soy cornflour and water.
Heat the wok or large heavy based pan until very hot, add half the oil.
Add celery and spring onion cook for 1 minute, remove and set aside.
Reheat wok, add remaining oil, add the pork and cook until the pork is browned. Add the vermicelli and combined extra soy, sugar, fish sauce sherry and stock and stir fry for 2- 3 minutes or until most of the liquid has been absorbed by the noodles. Add celery and shallots, toss until thoroughly combined. Serve immediately.
Oil for Asian Cooking
Use either peanut or vegetable oil for Asian dishes. Both have good heating qualities and contribute very little flavour to the dish. Peanut oil is mostly seen in Asian recipes because peanuts are one of the biggest agricultural products China.
