Pork Thai Noodles

Ingredients

• 1 cup cellophane rice noodles
• ½ lb lean pork, thinly sliced
• 1 slice ginger
• 1 clove garlic, crushed
• 3 tbsp oil
• 5 water chestnuts, chopped
• 1 red pepper, diced
• 1 cup shredded spinach
• 2 tbsp fermented black beans
• 2 tbsp beer
• 2 tbsp cornstarch
• garnish chopped roasted peanuts

Method

1. Soak 1 cup cellophane rice noodles for 15 minutes in hot water. Drain and cut into 1-inch strands.
2. In a hot wok stir-fry the pork, ginger and crushed garlic in 3 tablespoons oil for 3 minutes.
3. Add the following to the wok: 5 chopped water chestnuts, 1 diced red pepper, 1 cup shredded spinach, 2 tablespoons fermented black beans, 2 tablespoons beer and 2 tablespoons cornstarch. Stir-fry 2-3 minutes.
4. Toss in the noodles at high heat for 2 more minutes.
5. Garnish with chopped roasted peanuts.

Notes

From "Cheap Thrills Cuisine" (1994, Washington Post Writers Group). Serves 2.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom