I haven’t made Asian food for a while, and I found this really great recipe in Food and Wine of a stir fried noodle dish with Chinese Char-sui pork, ground pork, and Chinese broccoli. My boyfriend loves spring rolls, so I also made some Vietnamese shrimp and pork spring rolls.

For the spring rolls, I used a recipe from Rasamalaysia.com. First, I peeled and de-veined some shrimp, and then finely chopped the shrimp with a cleaver.

The shrimp is mixed together, with some ground pork, some chopped mung bean noodles, garlic, and shredded carrots.

To roll the spring rolls, a round sheet of rice paper is placed on a piece of wet paper towels, and warm water is spread on top of the rice paper until it becomes soft and pliable. It will take about a minute for the rice paper to soften up.

A table spoonful of filling is placed a little below the center of the rice paper round.

Next the rice paper is rolled from the bottom side up and the filling is formed into a little cylinder about 2.5-3 inches long.

The filling is rolled about 2 inches more, and the sides of the rice paper are folded in.

Then, the spring roll is rolled all the way up.

The spring rolls are placed in a pan lined with wet paper towels, be careful not to let the rolls touch each other since they might stick together.

The spring rolls are fried over medium low heat oil, and it might take up to 10 minutes, but it will ensure the exterior of the spring rolls are crispy and the center cooked. The rolls are ready when they turn golden brown.

The spring rolls are drained on a paper towel, and served with vietnamese chili-fish sauce and Sriracha sauce.

The noodles is composed of blanched Chinese broccoli, Chinese roast pork, ground pork in black bean sauce, and fresh egg noodles. Each ingredient is cooked individually until it’s time to assemble, so technically you can make the ingredients hours ahead until you are ready to eat.

To blanch the broccoli, a big pot of salted water is brought to a boil, and the broccoli is dumped in for a couple of minutes, then removed with a slotted spoon, and set aside.

While the water is still boiling hot, you can cook the fresh egg noddles, which takes about 10 seconds, then drained and set aside. If you cannot find fresh egg noodles, you can cook dry egg noodles per package instruction until al dente, and set aside.

To make the ground pork, I started out by frying up some garlic and shallots in a hot wok, then adding the ground pork and a sauce made out of black bean paste, dried chilies, and fish sauce.

The meat is cooked until browned, and chicken broth is added to the wok and cooked until almost evaporated. A tablespoon of Chinese vinegar is added to the ground pork to finish, and the pork is removed and set aside.

To assemble the noodles, the cooked ground pork, the roast pork, and the Chinese broccoli is added to a hot wok with a few quick stirs.

Then the noodles are added, and after tossing to combine, the finishing sauce is added, composed of chicken broth, sambal oelek, oyster sauce, and sesame oil.

The finished dish was salty, meaty, crunchy, and delicious.

Asian Noodles with Roast Pork Recipe: http://www.foodandwine.com/recipes/asian-noodles-with-roast-pork
Vietnamese Spring Rolls: http://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/

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