Ingredients:
- Kaʻū Orange Sauce ¾ c
- Fish sauce 6 Tbl
- Orange zest ¾ tsp
- Lime juice (fresh) 1½ Tbl (1 piece)
- Rice noodle (soften in warm water until pliable) 8 oz
- Water 2 qts
- Vegetable oil 3 Tbl
- Pork (ground & seasoned) 6 oz (¾ c)
- Garlic (minced) 1 tsp
- Shiitake (fine julienne) 2 pcs
- Kai choi (julienne; blanch in 3 c water & 2 tsp salt) 1½ c raw; ½ c blanched
- Tofu (small dice) ⅓ c
- Bean sprouts ¾ c
- Carrots (julienne) ½ c
- Kaʻū Orange Sauce ½ c
- Rice noodle (cooked) 14 oz
- Mint (fine julienne) 2 – 3 Tbl
* Pork and vegetable amounts above are enough for half the amount of cooked noodles. If preparing the entire 8 oz of noodles, double the amounts for pork and vegetables, but we suggest cooking in two batches for ease of handling.
Procedure:
- Combine first four (4) ingredients, mix well and set aside
- Cook softened rice noodle in 2 qts of boiling water for 30 seconds
- Strain noodle & rinse with cold water; split amount in half & set aside
- Heat medium sized teflon pan until lightly smoking
- Add ground pork and garlic & saute for 1 minute
- Add shiitake and continue sauteing for 30 seconds
- Add remaining ingredients, except mint, to the pan
- Heat through & mix well
- Add mint & mix well
- Remove from heat and serve
- Extra sauce mixture may be added to flavor noodles as desired or used for the other half of the noodles
