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4
tablespoons
2
tablespoons
1
tablespoon
1
250 g
150 g
300 g
375 g
2
tablespoons
6
cloves
2
200 g
25 g
250 g
6
1
sprig
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Soy sauce
Oyster sauce
Nuoc cham sauce
Lime (squeezed and juiced)
Boneless, skinless chicken fillet, cut into bite-sized pieces
Pork fillet, thinly sliced
Raw shrimps, peeled, deveined and halved lengthways
Thick rice noodles
Oil
Garlic, crushed and chopped
Shallots, finely chopped
Bok choi, shredded
Bamboo shoots
Bean sprouts
Asparagus spears, cooked and chopped into 5 cm lengths
Coriander leaves, for ganishing
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Method :
-
Mix the soy sauce, oyster sauce and nuoc
cham sauce with the lime juice.
-
Divide them between 2 bowls.
-
Put the chicken and pork in one and the
shrimps in the other. Leave to marinate for an hour.
-
Cook the rice noodles and set aside in the
colander.
-
Heat the oil in a saucepan. Stir fry the
garlic and shallots for 30 seconds. Add the chicken and pork with their
marinade.
-
Stir and fry until the meats change color.
-
Add the bok choi, bamboo shoots, bean
sprouts, shrimps and asparagus.
-
Stir and toss until the shrimps change
color.
-
Run warm water through the cooked noodles
and separate them. Then, add them to the wok.
-
Stir and fry everything together, adding a
little water if the mixture seems too dry.
-
Serve and garnish with coriander
(cilantro) leaves.
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