Rice Noodles with Pork and Vegetables

ricardocuisine.com

Vicki Lakeshore

¼ cup (60 ml) water

3 tbsp (45 ml) oyster sauce

2 tbsp (30 ml) low-sodium soy sauce

2 tbsp (30 ml) dark soy sauce

1 tbsp brown sugar

2 tsp (10 ml) fish sauce

¾ lb (340 g) large rice noodles

1 pork tenderloin, about 1 lb (450 g), halved lengthwise and thinly sliced

¼ cup (60 ml) vegetable oil

2 garlic cloves, chopped

1 bird’s eye chili pepper, seeded or not, finely chopped, or more to taste

2 bell peppers, various colours, seeded and cut into strips

1 onion, thinly sliced

½ lb (225 g) baby bok choy, leaves separated, broccoli florets or other green vegetable

1 cup (30 g) Thai basil leaves, plus more for serving

Directions at ricardocuisine.com

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