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Fried Rice Noodles

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Fried Rice Noodles
Fried Rice Noodles is a Cambodian food recipe with meat, eggs and green onions.
  • ½ lb. narrow rice noodles
  • 3 to 4 tbsp. fish sauce
  • 6 tbsp. granulated sugar
  • 6 tbsp. white vinegar
  • 1 tbsp. ketchup (optional)
  • ½ lb. chicken, pork, or shrimp, or a combination
  • ⅓ c. vegetable oil
  • 2 to 3 cloves garlic, finely chopped
  • 2 eggs
  • 4 green onions, sliced
  • 12 oz. fresh bean sprouts (4¾ c.)
  • ¾ c. ground roasted peanuts
  • red pepper flakes
  • lime wedges
  1. Soften noodles by soaking in water, following directions on package. Drain noodles in a colander. They should be bendable and soft.
  2. In a small bowl, mix fish sauce, sugar, vinegar, and ketchup (optional). Set aside.
  3. Cut the chicken or pork into pieces about ⅛-inch thick and 1 to 2 inches long. If using shrimp, cut out the black vein along the back of the shrimp.* Leave the tails on the shrimp.
  4. Heat a wok or large skillet. Add the oil. Using both hands and hot pads or mitts, carefully tilt the wok so that the oil covers the inside.
  5. Add garlic and stir-fry until golden—be careful, it can burn in no time.
  6. Add the chicken or pork and stir-fry briefly until pink color is gone. If using shrimp, stir-fry only until they turn pink.
  7. Meanwhile, in a small bowl, beat eggs with a fork. Pour eggs into meat mixture in wok and stir lightly to scramble.
  8. Add fish sauce mixture and continue stirring.
  9. Add the softened noodles. Using a spoon in each hand, toss the noodles lightly to mix in the meat, garlic, and eggs.
  10. Add the green onions and ⅔ of the bean sprouts. Cook, tossing mixture gently, until sprouts are tender but still crisp. Turn onto a large warmed platter. Garnish with the rest of the bean sprouts, ground peanuts, pepper and limes.


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