Name: Yin Yang Noodles
Yield: Makes 4 to 6 servings as part of a multi-dish meal
Cuisine: Singaporean
Ingredients: ¼ lb. (113 g.) Pork shoulder, butt, leg or loin, bite size slice, about ⅛ inch (0.3 cm.) thick; ⅛ tsp. Ground white pepper as needed Pickled green chilies; 1 Tbsp. Coarsely Minced garlic; ¼ cup Vegetable oil (divided use); ¼ tsp. Kosher salt; 2 Tbsp. Cornstarch; ¼ lb. (113 g.) Small shrimp, peeled and deviened; 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. (2 cups/ 457 g.) Choy sum or other Chinese greens, cut into 2-inch (5 cm.) pieces; 1 lg. Egg, lightly beaten; 1 tsp. Dark soy sauce; 2 cups (471 ml.) Chicken broth or stock (divided use); 1 tsp. Soy sauce; ¼ lb. (113 g.) Dried rice vermicelli

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