Garlic Soy Noodles with Pork

The textural contrast of crispy pan-fried noodles with a silky center makes me smile! This recipe shows how stir-frying in stages can create a superior textural flavor experience. If you can’t get the wide fresh rice noodles, then you can soak dried noodles in room temperature water for 30 minutes, drop them into boiling water for a quick 1–2 minute cook time, drain and rinse with cool water, drain again and toss with a touch of oil.

Serves 4
 Preparation time: 5 mins + marinating time
 Cooking time: 10 mins

12 oz (350 g) boneless pork leg, shoulder (butt), or loin, cut into bite-sized pieces

1 tablespoon sweet soy sauce

4 tablespoons oil (divided use)

½ cup (125 ml) chicken, pork or vegetable stock/broth

2 tablespoons soy sauce

1 tablespoon Thai palm sugar or light brown sugar

1 tablespoon sesame oil

¼ teaspoon ground white pepper

1 tablespoon cornstarch

1 lb (500 g) fresh flat rice noodles (substitute 8 oz/250 g cooked dried noodles tossed with 1 teaspoon oil)

2 cups (160 g) Chinese broccoli, cut into bite-sized pieces

¼ cup (35 g) thinly evenly sliced garlic

1 cup (80 g) green onions (scallions), bite-sized pieces

2–4 red finger-length chilies, sliced thinly

¼ cup (7 g) Thai basil leaves

1 Marinate the pork in the sweet soy sauce and 1 tablespoon of the oil for at least 30 minutes.

2 Whisk the stock/broth, soy sauce, sugar, sesame oil, pepper, and cornstarch together in a small bowl to create the seasoning sauce, set aside.

3 Get organized to stir-fry by organizing all the items in the order that they will go in the skillet, this allows you to add things quickly!

4 Heat a large skillet or wok over high heat. Swirl the second tablespoon of oil in the skillet to coat the entire surface, and keep heating the skillet until it is very hot and the oil begins to smoke. Distribute the noodles in the skillet and do not stir, allow them to brown first then stir gently and allow more of them to brown, continue this until you have a desirable brown color on the edges of the noodles. Transfer the noodles to a serving platter and keep warm by covering it loosely.

5 Wipe out the same skillet to remove any brown bits or stuck noodles, then swirl the third tablespoon of oil in the skillet to coat the entire surface, and keep heating the skillet until it is very hot and the oil begins to smoke. Stir-fry the pork and broccoli until cooked through, arrange on top of the noodles, keep warm.

6 Heat the last tablespoon of oil with the garlic over medium heat and cook until aromatic and just beginning to brown. Re-whisk and stir in the premixed sauce, bring to a boil. Add the green onions and chilies then taste and adjust seasoning with soy sauce and sugar. Stir in the basil until it wilts.

7 Evenly pour the sauce over the meat, greens, and noodles.

Green Papaya Salad Noodle Bowl

Bright flavors and a textural explosion are trademarks of the Northeastern som tum salad. This version I discovered wandering the rural roads of the southern island of Koh Samui in search of food. I listened for the thumping sound from large wooden pestles, they use these in massive mortars especially formed for papaya salad. Scooting along on a motorbike we discovered a mobile street food master crafting a papaya salad served on khanom jin, the slightly fermented rice noodles. We ducked out of the scorching sun under a tree and feasted on the spicy-sweet-and-sour salad, it was truly a life changing experience. This recipe pays homage to that flavorful hot afternoon.

Serves 4–6
 Preparation time: 10 mins + soaking and marinating times
 Cooking time: 5 mins

¾ lb (350 g) dried rice vermicelli noodles

4 cups (1 liter) water

2 cups (200 g) green papaya, peeled and sliced into very thin strips

1 cup (100 g) long beans or green beans, cut into bite-sized pieces

1 cup (75 g) shaved green cabbage

1 cup (150 g) halved cherry or grape tomatoes

8 oz (250 g) poached or grilled shrimp, peeled

½ cup (75 g) chopped roasted or deep-fried peanuts

DRESSING

2 teaspoons minced garlic

1 shallot, chopped

2–4 Thai chilies

1 tablespoon yellow, red or green curry paste

¼ cup (75 g) Thai palm sugar or light brown sugar

¼ cup (65 ml) fish sauce

¼ cup (65 ml) fresh lime juice

¼ cup (65 ml) water

½ teaspoon sea salt or kosher salt

1 Soak the noodles in room temperature water for 30 minutes. Drain well. Bring the water to a roaring boil, stir the noodles into the water and cooked for 1-2 minutes or until just cooked through. Immediately drain and rinse with cool water until cool to the touch. Divide the noodles into a neat nest between 4–6 shallow bowls. Cover and keep at room temperature.

2 Make the Dressing by grinding the garlic, shallot, and chilies into a coarse paste in a mortar or mini food processor. Add the curry paste, palm sugar, fish sauce, lime juice, water and salt, and mix until the palm sugar is dissolved. Set aside.

3 Mix the papaya, long beans, and cabbage in a separate large bowl. Use your hands to massage the mixture firmly, softening the vegetables so they can absorb more dressing. Mix in the Dressing, tomatoes and shrimp. Let marinate for 5 minutes. Taste and adjust seasoning with fish sauce, sugar and/or salt.

4 Divide the dressed salad evenly on top of the noodles, sprinkle with peanuts.