Heavenly Fragrance. Carol Selva Selva Rajah
the Crispy Pork Cracklings first. Heat a skillet until hot and sauté the pork fatback for 2 minutes, then pour in the water and let it sizzle. As the water evaporates, the fat is rendered. Continue stirring until the pork fat becomes golden and crispy. Turn off the heat, transfer the Cracklings to a platter and reserve the oil for stir-frying the noodles.
If using dried rice stick noodles, half-fill a saucepan with water and bring to a boil, then cook the rice noodles for 2–3 minutes until soft. Remove from the heat and drain well.
Heat 2 tablespoons of the pork oil in a deep wok and stir-fry the sausages and shrimp over medium heat for 1 minute. Move the sausages and shrimp to the sides of the wok to make a well in the center, add the garlic and stir-fry for 30 seconds until fragrant, then add the black beans, chili paste and shrimp paste, and continue to stir-fry for 1 more minute. Combine all the ingredients in the wok and mix well. Add the noodles, a little at a time, and toss well. Drizzle in both soy sauces and toss until the noodles are coated evenly with the sauce—you may need to add a little water to mix the sauces evenly. Finally stir in the chives, bean sprouts, Crispy Pork Cracklings, lime juice, salt and pepper to taste and toss well. Remove from the heat, transfer to individual serving plates and serve immediately.
SERVES: 4–6
PREPARATION TIME: 30 mins
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