Vietnamese · Dinner
Dry Egg Noodles with Pork and Shrimp
Vietnamese dry egg noodle dish with sliced pork tenderloin and shrimp, dressed in a savory caramel fish-sauce glaze. Tossed with scallion oil and topped with fried shallots, cilantro, and pickled bean sprouts; light broth served on the side.
$6
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
512Calories
42.3gProtein
16.8gFat
45.1gCarbs
6.8gSugar
2.6gFiber
1685mgSodium
248mgChol
3.9gSat Fat
690mgPotassium
68mgCalcium
3.4mgIron
1.9mcgVitamin B12
7.5mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Slice pork tenderloin thinly against the grain, peel and devein shrimp, mince garlic, thinly slice shallot and scallions with whites and greens separated, and quick-pickle bean sprouts in rice vinegar.
2
Fry the sliced shallot in vegetable oil over medium heat for 4 minutes, stirring often, until golden brown and crisp; transfer to paper towel.
3
Cook dried egg noodles in boiling water over high heat for 3 minutes until tender but springy; drain and reserve.
4
Sauté garlic and scallion whites in the same skillet over medium heat for 1 minute until fragrant and translucent; add pork and sear over medium-high heat for 3 minutes, turning once, until no longer pink.
5
Add shrimp to the skillet and poach over medium heat for 2 minutes until opaque pink, then stir in fish sauce, soy sauce, oyster sauce, and sugar; simmer for 2 minutes until glossy, then fold in cooked noodles and toss over low heat for 1 minute until coated.
6
Warm chicken stock over medium heat for 2 minutes until steaming. Plate noodles into a bowl, top with fried shallot, scallion greens, and cilantro, and serve with warm broth and pickled bean sprouts alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g pork tenderloin
- 5.6 oz160g shrimp
- 5 oz140g egg noodles, dried
- 4 cloves4 cloves garlic
- 22 shallot
- 44 scallions
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp oyster sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp cornstarch
- 2 tbsp2 tbsp water
- 2 tbsp2 tbsp vegetable oil
- 1/2 cup120ml chicken stock
- a small handful of bean sprouts
- 2 tbsp2 tbsp rice vinegar
- 2 tbsp2 tbsp cilantro leaves
