Yin Yang Noodles

Name: Yin Yang Noodles
Yield: Makes 4 to 6 servings as part of a multi-dish meal
Cuisine: Singaporean
Ingredients: ¼ tsp. Kosher salt; ⅛ tsp. Ground white pepper as needed Pickled green chilies; 1 Tbsp. Coarsely Minced garlic; 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; 2 Tbsp. Cornstarch; ¼ lb. (113 g.) Dried rice vermicelli; 2 cups (471 ml.) Chicken broth or stock (divided use); ¼ lb. (113 g.) Small shrimp, peeled and deviened; ¼ lb. (2 cups/ 457 g.) Choy sum or other Chinese greens, cut into 2-inch (5 cm.) pieces; ¼ cup Vegetable oil (divided use); 1 tsp. Soy sauce; 1 lg. Egg, lightly beaten; 1 tsp. Dark soy sauce

Won Ton Hor Fun

Preparation info

Makes
4 to 6
servings as part of a multi-dish meal

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

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 favorite noodle dish of my wife, Esther, who longs for it since she immigrated from Malaysia. Charred resilient fine threads of rice noodle in silken garlic sauce provide a bed for brilliant jade greens and tender prawns.

“Wok hay,” the smoky “breath of the wok” flavor (see

Ingredients

Asia
Malaysia
Main course
South East Asia
Noodles
Southeast Asia

Ingredients

Method