Wide Rice Noodles with Ground Pork Sauce

Quick and easy rice noodles recipe called "Gui Teow Moo Sap"

Ingredients1 package (1 lb.) fresh wild rice noodles
500 g. ground pork
1 large tomato
1 brunch green lettuce
1/2 head of onion
3 cloves fresh garlic
2 green onions
3 Tbsp thin soy sauce
1 Tbsp seasoning soy sauce
1 Tbsp dark soy sauce
2 Tbsp oyster sauce
2 1/2 Tbsp sugar
1 tsp curry powder
1 1/2 cups water
4 Tbsp vegetable for stir-frying
2 Tbsp corn flour

Preparation
1. Heat wild rice noodle in microwave about 3 minutes and separate clumbed noodles into single strips. Heat oil about 2 Tbsp in a wok on medium heat. When oil is hot, add separated wide rice noodles and dark soy sauce. Stir fry until dark soy sauce cover all noodles and set cooked noodles aside.

2. Peel onion and garlic, cut green onion and green lettuce root, wash all vegetable and pat dry. Cut onion and tomato into bit size pieces, mince garlic, and finely slice green onion.

3. Heat oil about 3 Tbsp in a wok on medium heat. When oil is hot, add minced garlic, cut onion, and sliced green onions' stem, fry until fragrant. When onion is cooked, add ground pork, stir until ground pork is getting cook, season with thin soy sauce, seasoning sauce, oyster sauce, and sugar.

4. Stir fry all ingredients until the ground pork is cooked. Add cut tomato, stir until the tomato is cooked, then add water.

5. Wait until boil, add curry powder, stir and let it boil about 15 minutes. Meanwhile mix corn flour with 3 Tbsp water, stir until flour dissolve. Then, add flour water, stir quickly to keep it from forming chunks. When cooked, the flour will turn from white to clear. When the sauce is bubbling, add sliced green onion, stir quickly, and remove from heat.

6. Arrange green lettuce leaves on plate, put cooked wide rice noodles on them, top with the sauce, and serve hot.

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