Thursday, June 18, 2009

Rice Noodle Stir Fry with Thai Basil Pesto


So after I created my Southeast Asian style pesto, what to serve it with but noodles? The dish I came up with has some similarities with pad thai.

  • 2 Dried mushrooms (to be honest I'm not sure what they are called, I get them at the Asian market and the writing is all in ideograms)
  • 1 Cup hot water
  • 1/2 Package of flat rice noodles
  • 8 Scallions, cut in inch long pieces
  • 1/4 cup Thai Basil pesto
  • 1 TB Fish sauce
  • 1 TB Lime juice
  • 1/2 Package of flat rice noodles
  • 2 eggs whisked together
  • 4-8 Oz. thinly sliced pork depending on how big of a meat eater you are (I used pre-cooked pork slices that I had marinated in oil, lime juice, garlic, salt, and pepper and had frozen earlier for future use)
  • Heat water to boiling and add mushrooms to hydrate. I do mine in a little jar to add steam into the mix, you can also do it in a bowl, just put something on top of the mushrooms as a weight because they will float.
  • Also bring 4 quarts of water to boil on the stove. Turn the heat off and add the noodles. Leave to sit for 8 or 10 minutes, or until al dente.
  • Remove the noodles and drain in colander. Spray with cold water so they will stop cooking and allow to drain.
  • Slice the scallions.
  • Slice the pork.
  • When the mushrooms are hydrated, slice them thinly.
  • Heat some vegetable oil on medium high heat in a wok, or other heavy pan, and add the scallions and the mushrooms.
  • If you are using raw pork, add it to the mix at this point.
  • Then add the pesto and heat it through until fragrant, and (if using raw) the meat is browned.
  • Add the noodles, and stir fry until will coated with the pesto.
  • Flatten the noodles out around the pan, and add the egg and let it cook until it is starting to set.
  • I used pre-cooked and pre-marinated pork, and added it at this time.
  • Continue stir frying until everything is warmed through.

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