This recipe came on a card enclosed in the box of Tabasco Brand Habanero Sauce. Watch out---this can be a hot one if you're not careful.
Serving Size : 4

8 ounces Chinese Rice Noodles
1/3 cup fresh lime juice
3 tablespoons Asian fish sauce
1/3 cup sugar
2 teaspoons Tabasco Brand Habanero Sauce -- divided
1/2 pound peeled and deveined raw medium shrimp -- butterflied
4 ounces lean boneless pork -- cut in 2" strips
2 tablespoons vegetable oil
2/3 cup coarsely shredded carrot
2/3 cup diced peeled Kirby cucumber
2/3 cup bean sprouts
1/4 cup fresh cilantro leaves
1 3/8 cups fresh mint leaves
Lettuce leaves
1/4 cup chopped roasted peanuts

Cook rice noodles according to package instructions; drain and set aside.

In a small saucepan over low heat, combine lime juice, fish sauce, sugar and 1 teaspoon of the Habanero Sauce; cook and stir until sugar is dissolved; set aside to cool.

Sprinkle shrimp and pork with salt and the remaining 1 teaspoon Habanero Sauce; toss to mix well.

Heat oil in a wok or large skillet over medium heat; add shrimjp and pork and stir-fry about 5 minutes or until done. Add the carrot, cucucmber and bean sprouts; stir-fry 2 minutes. Add drained noodles and the dressing; toss to coat and heat through. Serve immediately, garnished with cilantro, leaves, mint leaves, and then the chopped peanuts.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved