Dried Noodles with Ground Pork and Soy Sauce (Kuay Tiew Haeng)
Extra dried red chilies can be added to this dish to make it spicier if you’d like. Since these noodles are dried, they are often served with a side of seasoned stock.
Serves: 3Hands-on: 15 minutesTotal: 25 minutesDifficulty: Medium
- 1 tsp. vegetable oil
- 1 tsp. minced garlic
- 6 oz. minced pork
- 6 oz. dried rice stick noodles, soaked for 1 hour
- 1 cup bean sprouts
- 2 Tbsp. light soy sauce
- 2 Tbsp. chopped roasted peanuts
- 1 Tbsp. sugar
- 1⁄4 tsp. crushed red pepper
- 1 Tbsp. chopped cilantro
- 2 tsp. lime juice
- In a large sauté pan or wok, heat oil. Add garlic and cook, stirring constantly until garlic turns light golden brown. Immediately remove to a small dish and set aside.
- Return the pan or wok to the heat. Add the pork and 3 tablespoons water. Cook over medium heat until all the way done, about 2 to 3 minutes. Set aside.
- Bring 6 cups of water to a boil in a large saucepan or soup pot. Blanch noodles and bean sprouts, about 10 seconds, and place them in a bowl.
- Top the noodles with pork, fried garlic, soy sauce, peanuts, sugar, crushed red pepper, cilantro, and lime juice.