Serving Size : 4
8 ounces Chinese Rice Noodles
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.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved