1/2 lb medium sized flat rice noodles, broken in half lengthwise (if long)
1 lb Chinese chives, cut into 2 1/2 inch pieces*
3/4 lb medium to large raw shrimp, peeled and cut in half
1/2 lb ground pork
3 cloves garlic, minced
2 tablespoons canola oil
pinch palm sugar
juice of 1 lime
1/2 teaspoon palm sugar
2 1/2 tablespoons fish sauce
2 1/2 tablespoons water
In a large bowl, soak the noodles in warm tap water for about 15 minutes or until just pliable. Meanwhile, heat the oil in a large pan or wok with high sides. Add the garlic and cook until just fragrant. Add the shrimp and pork and stir, breaking up any chunks of pork with your spoon, and sprinkle on the salt and sugar. Cook until they are about cooked through, only about 3 minutes or so. Add the chives. Toss the ingredients together and stir. Cook for about 3-5 minutes or until the chives have wilted. Add the noodles. Stir, than cover for about 1 minute. Stir in the sauce and cook about 3-5 additional minutes or until the flavors have combined and the noodles are soft. Serve immediately.
Yield: about 2 servings if a main course, about 4 if a side dish.