Stir Fried Pork and Glass Noodle Salad

Stir-fried Pork over Glass Noodle Salad
Serves 6 as a starter or 4 as a main dish

4 bundles Glass Noodles
3/4 lb good quality pork, sliced thinly 
2 large (or 4 small) shallots, thinly sliced
2 cloves garlic, minced
1 thumb-nail-size piece of galangal, minced
juice of two limes (or more depending on taste)
1 bunch cilantro, chopped
1 bunch mint, chopped
1 bunch Thai basil, chopped
2 scallions, sliced up
4-6 thai chiles, minced
3 T sticky rice, toasted and ground (see below)
fish sauce to taste
Brown sugar to taste
nub of ginger

Marinate pork in some fish sauce, brown sugar, garlic, and ginger. Heat your wok or sauté pan with some veggie oil and quickly sear the pork. Don’t overcook! remove and set aside, allowing to cool. 

Pour boiling water over glass noodles in a bowl. Soak until al-dente. Drain and rinse with cold water. Set aside.

In a sauté pan, heat the rice (no oil needed!) until brown and toasty. Transfer to mortar and pestle and pulverize until finely ground but still big enough to have a “crunch.” Set aside.

Combine shallots, garlic, galangal, lime juice, fish sauce, chiles, and sugar. This is your “salad dressing,” so adjust taste until there is a nice balance of flavor. Combine with noodles and toss until evenly coated. Add chopped cilantro, mint, and basil. Plate beautifully and top with toasted, ground rice. Garnish with cilantro sprigs and serve. Best served at room temperature or slightly chilled.