Saigon Noodles

I enjoy making this dish for my partner when we have a romantic date at home. My own personal touches include adding homegrown herbs and serving it in Vietnamese lacquer bowls. I sometimes add a pinch of lemon myrtle for a zingy Asian-Australian fusion!

Serves

2

Ingredients

• 2 tablespoons soy sauce

• 1 tablespoon Trident Stir-Fry Oyster Sauce

• ½ tablespoon Trident Stir-Fry Fish Sauce

• 1 teaspoon of sugar

• Juice of 1 lime

• ½ teaspoon of dried lemon myrtle for marinade (optional)

• 150g (at least) chicken breast, cut into bite-sized pieces

• 100g pork fillet, thinly sliced

• 125g packet of Trident Rice Vermicelli

• 1 tablespoon peanut oil

• 2 cloves garlic, crushed

• 2 shallots, finely chopped

• 100g bok choy, shredded

• 25g bamboo shoots

• 150g bean sprouts

• 200g raw shrimps (or frozen), peeled, de-veined and halved lengthways

• 1 carrot, sliced in strips

• Coriander, for garnish

Instructions:

• Mix the soy sauce, Trident Stir-Fry Oyster Sauce, Trident Stir-Fry Fish Sauce, sugar, lime juice and lemon myrtle (if using), then place in two bowls. Marinate the chicken in one bowl and the pork in the other for at least 1 hour.

• Cook Trident Rice Vermicelli as per instructions and set aside in a colander.

• Heat oil in a wok. Stir-fry the garlic and shallots for 30 seconds. Add the chicken and pork with the marinade sauce. Fry until the meat changes colour.

• Add the bok choy, bamboo shoots, bean sprouts, shrimps and carrot. Fry until the shrimps change colour.

• Run the noodles under warm water to separate them then add to wok. Mix until noodles are well coated with sauce, adding a little water if the mixture seems too dry. Mix through garlic chives and serve immediately.

• Garnish with coriander. Add extra soy sauce, Trident Stir-Fry Oyster Sauce or Trident Stir-Fry Fish Sauce to taste.