Recipe courtesy of Angkor Chef
Angkor Noodles
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- Level: Intermediate
- Total: 10 hr (includes marinating time)
- Active: 1 hr 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1894
- Total Fat
- 131 g
- Saturated Fat
- 58 g
- Carbohydrates
- 153 g
- Dietary Fiber
- 7 g
- Sugar
- 34 g
- Protein
- 30 g
- Cholesterol
- 109 mg
- Sodium
- 2541 mg
- Level: Intermediate
- Total: 10 hr (includes marinating time)
- Active: 1 hr 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1894
- Total Fat
- 131 g
- Saturated Fat
- 58 g
- Carbohydrates
- 153 g
- Dietary Fiber
- 7 g
- Sugar
- 34 g
- Protein
- 30 g
- Cholesterol
- 109 mg
- Sodium
- 2541 mg
Ingredients
Angkor Noodle Sauce:
Pork Marinade:
Flavor Bits:
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Directions
Special equipment:
a large wok- For the sauce: Sauté the shallots in the oil in a saute pan over medium heat until brown, then remove from the heat. Add the California chiles, and mix well. Combine with the solid part of the coconut cream, then transfer to a blender and blend until smooth. Transfer the sauce back to the saute pan and continue cooking over low heat, stirring occasionally, until the oil begins to separate and the sauce turns dark red. Add the liquid part of the coconut cream along with the thnot sugar, fish sauce and salt. Continue stirring and cooking until the sauce boils softly and the coconut oil begins to rise.
- For the pork marinade: Mix together the fish sauce, thnot sugar and salt in a bowl, then add the pork. Place the marinated pork on a rack over a baking sheet and let it air-marinate, refrigerated, overnight.
- Preheat the oven to 375 degrees F.
- Bake the pork for 30 minutes, then broil at 400 degrees F for 3 minutes on each side. Let cool, then slice into 1/4-inch-thick pieces.
- For the flavor bits: Mix together the daikon, shallot, dried shrimp and garlic in a bowl.
- Portion the pork and noodles into 3 equal amounts. (Each assembly makes two portions.)
- Heat a large wok over medium heat, then line the wok with 1 portion sliced pork. Cook until brown, then flip to cook the other side. Add 1 portion noodles and mix. Add 4 ounces of the sauce and mix until the noodles and pork are coated. Turn off the heat, then sprinkle 2 tablespoon of the flavor bits; mix well. Add some chives and sprouts. Plate and garnish with thinly sliced red cabbage and a wedge of lime or lemon. Repeat to make additional portions.
Cook’s Note
You can pre-make everything except the final assembly.
