Serves 4
Ingredients:
- 8-10 oz pork tenderloin (or boneless skinless chicken breasts or shrimp)
- 8 oz dried wide rice noodles (about 1/2 the package)
- 1 tablespoons spice blend
- 2 tablespoons vegetable oil
- 4 tablespoons All-in-one stir-fried sauce (comes with SUYL meal kit)
- 1 teaspoon light or brown sugar
- 1 yellow onion cut into 1-inch-wide wedges
- 1 cup total of mixed vegetables: snow pea/mushrooms/carrot/baby corn/ bell pepper
- 1 Roma tomato, quartered lengthwise, then quartered halved crosswise (optional)
- ½ cup Thai basil (optional)
-
Dried Thai basil and fingerroot for garnish (comes with SUYL meal kit)
Directions: Noodles Preparation
1. Half fill a pot or stockpot with water and bring to a boil. Add the dried rice noodles, stir to submerge and cook until they have softened through (about 8-10 minutes). Taste a strand to make sure they are ready.
2. Drain the cooked noodles through a large colander placed in the sink and rinse off all starchy liquid that clings to them with running tap water. Shake off the water and drizzle a bit of vegetable oil to avoid the noodles sticking in lumps. Set aside.
Directions: Stir-fried noodles
1. Heat the oil in a wok or stir-fry pan over medium heat. When the oil is hot, add the onion wedges and let them brown on the underside, undisturbed for 2 minutes. Flip them and brown the second side for another 2 minutes.
2. Add the pork tenderloin or protein of your choice and stir until the pork is cooked through.
3. Add the noodles, All-in-one stir-fried sauce, sugar, mixed vegetables and tomatoes and stir to mix. Sprinkle with SUYL spice blend. (Start with 1 tsp and add to taste.)
4. Stirring occasionally, until the noodles soften and the sauce is absorbed. (about 5 minutes)
5. Taste for seasoning. Add sugar, All-in-one stir-fried sauce or SUYL spice blend if you need.
6. Remove the pan from the heat, add the fresh Thai basil (optional), dried Thai basil and fingerroot for garnish. Serve immediately.