Rice Noodle Rolls with Pork and Mushroom Sauce

You may use the pork and mushroom sauce with noodles of your choice but it is equally delicious as topping for tofu or blanched vegetables. Veal is an excellent substitute for a halal version.

Ingredients

• Fresh rice noodle rolls
• 2 spring onions, chopped
• Toasted sesame seeds
• Crispy fried shallots
• Chilies in soy to serve
• Pickled green chilies in soy to serve
• ♥♦♥♦For the pork and mushroom sauce: 4 garlic cloves, chopped
• 2 shallots, chopped
• 500 g of pork loin, cut into slivers, marinated
• 1 cup of sliced Chinese mushrooms, soaked in hot water for 30 minutes, reserving the soaking water
• 4 tbs of oyster sauce
• 2 tbs of Chinese cooking wine
• 2 tbs of light soy
• 2 tbs of dark soy
• 1 tsp of sesame oil
• 1 tbs of sugar
• 1 1/2 cups of chicken stock
• White pepper to taste
• Corn flour solution

Directions:

Chop the garlic and shallots while soaking the dried mushrooms.

Cut pork into long and thin slivers.

Marinate pork with 1 tablespoon light soy, 1/2 tablespoon of oyster sauce, 1/2 tsp ofsesameoil and 1 tsp of corn flour.

Sauté garlic and shallot with some cooking oil until light golden before adding in the marinated pork. Fry pork in the fragrant oil mixture for about 2 to 3 minutes.

Add soaked mushrooms, and seasonings and continue to cook for a further 3 to 5 minutes. Pour in the mushroom soaking water and stock and turn the heat down to a low simmer.

Cover and simmer for 45 minutes until pork is tender. Check for seasonings and thicken sauce with some corn flour solution.

To serve – steam rice noodle rolls for a few minutes until heat through then cut into manageable pieces and ladle some of the meat sauce over. Top with chopped spring onions, fried shallots, and toasted sesame seeds and serve with chilies in soy.

Mix everything up and enjoy.

Visit us here for more!