Rice noodle salad
½ of a packet of rice stick noodles or pad thai noodles
3 shallots (sliced diagonally)
2 tablespoon of roasted sesame seeds
2 teaspoon of sesame oil
cup of reserved pork stock (from the above recipe)
1 teaspoon of salt
1 teaspoon of vegetable oil
1 teaspoon of freshly grated ginger
1 teaspoon of crushed garlic
Soak the rice noodles in cold water for at least 30 minutes. Then boil the water (according to the ratio on the packet instructions), and add a teaspoon of salt and a teaspoon of vegetable oil.
When the water is boiling, add the noodles into boiling water for 15 seconds, drain well, and set aside.
For the dressing, add all the remaining ingredients into a large bowl and mix them well. Pour the dressing on top when serving the noodles.
Divide the noodles among six people on small plates, and then garnish with the shallots. You can also add red chilies for spice lovers.
*Let the pork dry well before marinating so that all the lovely, yummy juice can soak into the meat.
*Use a big stock pot with enough space for all the ribs so then they cook evenly.
*You can add one more teaspoon of sugar if you want to have a glaze on the pork after it is fried.