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Cambodian   -   Pork And Shrimp Noodles (K'tieu Cha Kroeung)   adapted from The Elephant Walk Cookbook

  • 2 Medium Dried New Mexican Chiles -- soaked
  • 6 Cloves Garlic
  • 1 Medium Shallot -- finely chopped
  • 1 Cup Water
  • 1 Teaspoon Olive Oil
  • 4 Large Eggs -- beaten
  • 1/4 Cup Olive Oil
  • 1/2 Pound Pork Loin -- chopped
  • 3 Tablespoons Soy Sauce
  • 3 Tablespoons Fish Sauce
  • 1 Tablespoon Sugar
  • 1/2 Pound Large Shrimp -- deveined
  • 1 Small Serrano Pepper -- chopped
  • 3/4 Pound Rice Noodles -- soaked for 10 minute
  • 1/2 Pound Mung Bean Sprouts
  • 1 Bunch Scallion -- finely chopped
Directions Blend in blender, chiles, garlic, shallot and water. Set aside.
Heat 1 teaspoon oil in skillet and swirl in 1/4 cup egg, make small omelet and repeat until all egg is gone and made into omelets. Stack and cut into thin strips. Set aside. Heat oil in large skillet, add paste and cook for 1 minute. Stir in pork, soy sauce, fish sauce and sugar. Add shrimp and chili, cook stirring until the shrimp are pink. Fold in the noodles, lower heat to medium and cook for 4 minutes. Add sprouts and scallions, mix and cook for 2 minutes. Put noodles on plate and top with omelets strips.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 1, Speed: 3, Overall: 3 Rate this recipe

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