Mi kho hanh thit: scallion noodles with pork
A good fusion dish.
Aka what you do in the de Bodard household when dealing with a hungry baby… This is very much a fusion dish: the original is a Vietnamese version of a Chinese dish, and I’ve substituted the egg noodles with wholewheat rotini, which are easier to get hold of in France and add intriguing taste to the mix.
It’s a good dish for recycling meat or shrimp or crab leftovers (I used pork here, but you can substitute chicken or shrimp or crab quite easily).
- 160g wholewheat rotini
- 120g cooked pork (tenderloin or butt)
- 3-4 spring onions
- 3 tablespoons soy sauce
- Cooking oil
- Cook the rotini, drain and reserve.
- Meanwhile, chop the spring onions (green and white part) into rings.
- In a wok on medium heat, heat up around 3 tablespoons of cooking oil. When hot, add the spring onions and shallots (there should be enough oil that the spring onions are thoroughly covered). Stir for a minute, until fragrant.
- Add the noodles and the soy sauce, mix well.
- Add the pork. Taste: it should be salty with a kick; if not, add more soy sauce.
- Serve hot.