Phnom Penh Egg Noodles

Pork Ragu, Peanuts, Chrysanthemum, Bean Sprouts, Scallions, Fried Garlic Oil

Chef Ethan Lim of Hermosa | Chicago
Yield: 1 serving

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Adapted by StarChefs  |  October 2024

INGREDIENTS

Fried Garlic Oil:
½ cup neutral oil
¼ cup chopped garlic

Pork Ragu:
2 tablespoons neutral oil
3 cloves garlic, minced
1 shallot, thinly sliced
½ pound ground pork
2 cups thinly sliced Chinese broccoli
2 tablespoons Golden Mountain seasoning sauce
2 tablespoons distilled vinegar
2 tablespoons chinkiang vinegar
1 tablespoon granulated sugar
2 Thai chiles, thinly sliced
Kosher salt 
Ground black pepper

To Assemble and Serve:
Wonton noodles
2 tablespoons chopped roasted peanuts
2 tablespoons distilled vinegar
2 tablespoons chinkiang vinegar
2 tablespoons Golden Mountain seasoning sauce
1 tablespoons granulated sugar
Kosher salt
Ground black pepper
½ cup chrysanthemum leaves
¼ cup bean sprouts
¼ cup sliced scallions

METHOD

For the Fried Garlic Oil:
In a saucepan over medium flame, heat oil. Add garlic and simmer until golden and crispy. Strain, reserving garlic and oil separately. Once cooled, combine oil and garlic. Transfer to an airtight container and reserve.

For the Pork Ragu:
In a large pan over medium flame, heat oil. Add garlic and shallots. Sweat until alliums are soft and translucent. Add pork and cook until browned. Stir in broccoli and cook until wilted. Add seasoning sauce, vinegars, sugar, and ¼ cup water. Sauté until liquid has thickened. Stir in chiles. Taste and adjust seasoning with salt, pepper, and sugar. Reduce heat to low and keep warm.

To Assemble and Serve:
Bring a pot of water to a boil. Add noodles and cook 3 minutes. Strain, then transfer to a serving bowl. Add 2 tablespoons Fried Garlic Oil and toss to coat. Stir in Pork Ragu and peanuts. Taste and adjust seasoning with vinegars, seasoning sauce, sugar, salt, and pepper. Garnish with chrysanthemum, bean sprouts, and scallions.

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