Burmese pork and noodle dish

Burmese pork and noodle dish

By

Sharp, salty fish sauce adds rich, authentic flavour to this traditional dish.

The ingredient of Burmese pork and noodle dish

  1. 2 tablespoons peanut oil
  2. 500g pork scotch fillet steaks, finely chopped
  3. 1 red onion, finely chopped
  4. 2 garlic cloves, finely chopped
  5. 1/4 teaspoon turmeric
  6. 1 star anise
  7. 4 truss tomatoes, coarsely chopped
  8. 125ml (1/2 cup) Massel chicken style liquid stock
  9. 1 tablespoon light soy sauce
  10. 2 teaspoons fish sauce
  11. 200g pkt dried rice noodles
  12. 50g snow pea sprouts, trimmed
  13. Roasted peanuts, salted, chopped, to serve
  14. Red chilli flakes, dried, to serve

The instruction how to make Burmese pork and noodle dish

  1. Heat half of the oil in a wok over high heat. Stir-fry the pork, in 2 batches, for 5 minutes or until golden. Use a slotted spoon to transfer to a plate.
  2. Wipe the wok clean. Add remaining oil to the wok. Heat over medium heat. Add the onion and garlic. Stir-fry for 2 minutes or until soft. Add the turmeric and star anise. Toss to combine.
  3. Add the pork, tomato and stock to the wok. Simmer for 30 minutes or until liquid has reduced and pork is tender. Stir through the soy sauce and fish sauce. Taste and season with salt, if necessary.
  4. Meanwhile, cook noodles following packet directions. Drain. 5 Divide the noodles and pork mixture among serving plates. Top with the sprouts and sprinkle with the peanut and chilli.

Nutritions of Burmese pork and noodle dish

fatContent: 401.52 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 28 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 36 grams protein
sodiumContent:

You may also like