This quick cooking noodle stir-fry is a Samoan staple for good reason; it’s full of flavor, affordable, and comes together in no-time for a filling and comforting meal deliciously fragrant with sweet soy sauce and our fragrant basil and Hawaiian hot chilis.
- 4 ounces dried vermicelli rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 3 tablespoons minced ginger
- 3 to 5 Hawaiian chilis
- 1/2 yellow onion, sliced
- 1 pound ground pork
- 1/4 cup + 2 tablespoons sweet soy sauce
- 2 tablespoons shoyu
- 1 cup chicken stock
- 1 cup basil leaves
- Kosher salt, to taste
- White pepper, to taste
Place vermicelli noodles in large bowl or heat proof container and cover with boiling water. Stir and agitate to separate noodles then let soak for 10 minutes. Use scissors to snip noodles into 2-inch strands and then strain and set aside.
Heat oil over high heat until smoking. Add garlic, ginger, and chilis and sauté for 1 to 2 minutes or until fragrant and golden brown.
Add onion and a pinch of salt and continue to sauté over high heat until slightly caramelized, about 3 to 5 minutes.
Next add the pork, season with salt and white pepper, and sauté until no longer pink, about 5 to 8 minutes. Add sweet soy sauce, soy sauce, and chicken stock bring to a soft boil. Cover with lid and cook until sauce has thickened slightly, about 6 to 8 minutes.
Remove lid and fold in noodles and basil. Toss thoroughly to combine and serve immediately. Garnish with additional basil if desired.