Adapted from Asian Noodles: Deliciously Simple Dishes to Twirl, Slurp and Savor by Nina Simonds.
- 1 pound pork tenderloin
- 2 tablespoons Chinese rice wine or sake
- 2 teaspoons minced fresh ginger
- 1/2 teaspoon sesame oil
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 1/2 tablespoons vegetable oil
- 1 1/2 tablespoons curry powder, preferably Madras
- 3 1/2 cups finely shredded leeks
- 1 1/2 tablespoons minced fresh ginger
- 3 cups bean sprouts, rinsed and drained
- 6 oz. thin rice stick noodles, softened in hot water and drained
Cut the pork tenderloin crosswise into 1 1/2 inch pieces. Cut each piece lengthwise into thin strips.
In a medium bowl, mix together the Chinese rice wine, 2 teaspoons minced ginger, and 1/2 teaspoon sesame oil. Add the pork strips to the marinade and toss to coat.
In another bowl, mix together the sauce ingredients and set aside.
Heat a wok or heavy skillet over high heat. Add 2 tablespoons of the oil and heat until hot. Add the pork, and stir-fry until cooked through, about 2 minutes. Remove with a slotted spoon and drain in a colander. Wipe out the wok.
Reheat the wok, add the remaining 1 1/2 tablespoons oil and heat until very hot. Add the curry powder and stir-fry until fragrant, about 20 seconds. Add the leeks and ginger and stir-fry until slightly limp. Add the bean sprouts and cook for 20 seconds, then add the pork and rice noodles. Give the sauce a stir and add it to the wok. Toss gently until the noodles have absorbed the sauce and are tender. Transfer to a platter and serve.