Yin Yang Noodles from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore by Robert Danhi

Name: Yin Yang Noodles from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore by Robert Danhi
Ingredients: ⅛ tsp. Ground white pepper as needed Pickled green chilies; ¼ lb. (2 cups/ 457 g.) Choy sum or other Chinese greens, cut into 2-inch (5 cm.) pieces; ¾ lb. (340 g.) Rice noodles, fresh ribbon style, about ½ inch (1.3 cm.) wide (Kway Teow), store-bought or homemade or substitute dried wide rice noodles, cooked; ¼ lb. (113 g.) Pork shoulder, butt, leg or loin, bite size slice, about ⅛ inch (0.3 cm.) thick; ¼ lb. (113 g.) Dried rice vermicelli; ¼ tsp. Kosher salt; ¼ lb. (113 g.) Small shrimp, peeled and deviened; ¼ cup Vegetable oil (divided use); 2 cups (471 ml.) Chicken broth or stock (divided use); 1 Tbsp. Coarsely Minced garlic; 2 Tbsp. Cornstarch; 1 tsp. Dark soy sauce; 1 tsp. Soy sauce; 1 lg. Egg, lightly beaten

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This pairing of two kinds of noodles, thin rice vermicelli and wide, thick “kway teow” has a symphony of textures and flavors that awaken the palate. It’s the f

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Ingredients

⅛ tsp. Ground white pepper as needed Pickled green chilies
¼ lb. (2 cups/ 457 g.) Choy sum or other Chinese greens, cut into 2-inch (5 cm.) pieces
¾ lb. (340 g.) Rice noodles, fresh ribbon style, about ½ inch (1.3 cm.) wide (Kway Teow), store-bought or homemade or substitute dried wide rice noodles, cooked
¼ lb. (113 g.) Pork shoulder, butt, leg or loin, bite size slice, about ⅛ inch (0.3 cm.) thick
¼ lb. (113 g.) Dried rice vermicelli
¼ tsp. Kosher salt
¼ lb. (113 g.) Small shrimp, peeled and deviened
¼ cup Vegetable oil (divided use)
2 cups (471 ml.) Chicken broth or stock (divided use)
1 Tbsp. Coarsely Minced garlic
2 Tbsp. Cornstarch
1 tsp. Dark soy sauce
1 tsp. Soy sauce
1 lg. Egg, lightly beaten