This is a continuation of the previous post.
Pork Noodle Filling
3/4 lb. Ground Pork
1 egg
2 tsp. soy sauce
1 tsp. sesame oil
1 tsp kosher salt
.5 tsp black pepper
2 tsp. rice wine vinegar
1 tbl. brown sugar
1 tbl. cornstarch
.25 oz black mushrooms, re-hydrated and julienned
.25 cup chopped green onions
2 cloves garlic, minced
1 med carrot, julienned
1 in. piece ginger, minced
2 tbl. Shallot, minced
3 oz (dry) rice noodles, vermicelli
- Mix egg with soy sauce, sesame oil, salt, pepper, rice wine vinegar, brown sugar & cornstarch. Add to ground pork and mix well.
- Add black mushrooms* & green onions, mix well.
- Add re-hydrated rice noodle** mixture and mix well. Be careful not to smash your noodles.
*Rehydrate Mushrooms by placing in heat safe dish and covering in boiling water. They are ready to cut when soft and doubled in size. Be sure to remove & discard the center woody part of the mushroom before cutting.
**Rice noodles are delicate because they are so small. If you cook them too much at this point, your filling will be mushy. I have a unique technique for re-hydrating the noodles in this recipe. It’s a two-fer as you will be blanching the carrots, ginger, shallot and garlic simultaneously. Have a draining plan ready before you begin as the process goes quick!
- Place the julienned carrot, ginger & garlic in the bottom of a heat safe bowl. Place dry noodles on top and cover with barely simmering water, not boiling water. Stir with chopsticks or fork until noodles are just soft enough they are beginning to bend.(see picture) Immediately drain and rinse with cool water.
Spicy Sweet & Sour Thai Dipping Sauce
1 cup sugar
1 packet crushed red pepper or .5 tsp.
.5 cup H2O
.75 c Rice Wine Vinegar
2 tsp. Sriracha
1 ea. Lime, juiced
Mix together sugar, crushed red pepper, H2O, vinegar & Sriracha in small sauce pan. Let reduce over med-high heat till slightly syrupy - about 15 to 20 min. Add lime juice, stir & serve at room temperature.
Prepare by pre-heating oven to 400°
Fill wings 2/3 to 3/4 full. Do not over stuff as the filling will expand and the wing will shrink. Close up the open ends of the wings with toothpicks. Adjust the filling so it is evenly distributed. If there are any holes in the skin you are worried about, be sure to toothpick em’!
Line sheet tray (you may need 2) with foil and top with baking rack sprayed with pan spray. Place wings on rack, top side up, with no more than 8 on a tray. Do not over crowd. Over crowding will cause your wings to steam and not roast. Sprinkle wings liberally with kosher salt and pepper. Place in pre-heated oven for 20 minutes (rotate half way) or until the center of the wing has reached an internal temperature of 165°. Remove from oven and turn on broiler. Carefully remove the toothpicks, turn wings over and place under pre-heated broiler to crisp the bottom - about 5 minutes or until evenly browned. Finally turn wings back so original side is up and return to the oven an additional 3 minutes or until skin is crispy again. Serve with Spicy Sweet & Sour Sauce
These heavenly wings may be a lot of work but are well worth it. Hope you enjoy!
