These thin, gluten-free noodles are made from our aromatic Jasmine Rice. Put them in your favorite Asian soups for added authenticity.
Noodles with Pork and Kale (Mee Sa-pam)
25 minutes to prep
10 minutes to cook
Total time: 35 minutes
10 minutes to cook
Total time: 35 minutes
4 servings
25 minutes to prep
10 minutes to cook
Total time: 35 minutes
10 minutes to cook
Total time: 35 minutes
4 servings
This recipe is a specialty from Phuket, the southern part of Thailand.
Ingredients
- 1/2-16 oz bag (8 oz) Thin Rice Noodles
- 2 scant tablespoons Fish Sauce
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1 tablespoon soy sauce (regular or gluten free)
- 1 tablespoon fresh lime juice
- 2 tablespoons oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 lb pork loin, thinly sliced
- 4 cups kale, cut into thin strips
- *Optional garnish: 2 tablespoons toasted sesame seeds
Directions
- Soak Rice Noodles according to box directions.
- In a small bowl mix together Fish Sauce, brown sugar, ketchup, soy sauce, and lime juice. Set aside.
- Add oil to a large skillet and heat over a medium high heat. Add ginger and garlic. Cook one minute or until fragrant. Add pork and stir-fry until just cooked (meat will turn opaque).
- Add reserved Fish Sauce mixture to meat and combine. Cook one minute. Drain noodles and add to meat. Stir-fry noodles until covered with sauce and just tender (al dente).
- Add kale. Stir-fry until it turns dark green and is combined with ingredients. Sprinkle with sesame seeds if desired. Serve immediately.
In This Recipe
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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