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Burmese pork and noodle dish
Burmese pork and noodle dish
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Enhance flavors with tangy fish sauce for an authentic touch.
Ingredients:
  • 36.40 gm peanut oil
  • 500g pork scotch fillet steaks, finely chopped
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 tsp turmeric
  • 1 star anise
  • 4 truss tomatoes, coarsely chopped
  • 125ml (1/2 cup) chicken style liquid stock
  • 21.00 gm light soy sauce
  • 12.20 gm fish sauce
  • 200g pkt dried rice noodles
  • 50g snow pea sprouts, trimmed
  • Roasted peanuts, salted, chopped, to serve
  • Red chilli flakes, dried, to serve
Instructions:
  • In a hot wok, sear the pork in two batches using half of the oil until golden brown, then transfer to a plate with a slotted spoon.
  • Clean the wok and add the rest of the oil. Heat over medium heat, then add onion and garlic. Stir-fry until soft, for about 2 minutes. Add turmeric and star anise, then toss to combine.
  • Combine the pork, tomato, and stock in the wok and simmer for 30 minutes until the liquid reduces and the pork is tender. Finish by stirring in the soy sauce and fish sauce. Adjust seasoning with salt, if needed.
  • Cook the noodles according to the package instructions, then drain them. Divide the noodles and pork mixture among serving plates. Top with sprouts and sprinkle with peanuts and chili.

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