stir fried pork noodles

The noodles is made of rice flour and is called "mihun" in Chinese. There are 3 layers to this dish and this recipe is enough for 2 persons.

Ingredients:

1 bunch Chinese lettuce

4 pieces dried mihun (rice flour noodles)

250 gm lean pork

1 tablespoon oyster sauce

1/2 tablespoon chicken stock granules

2 tablespoon brown sugar

3 tablespoon light soy

1/2 tablespoon salt

2 shallots

2-thumbs size young ginger 

2 cloves garlic

pepper

corn oil

sesame oil

 water

Method:

Preparing the vegetables

(a) Take one whole bunch of Chinese lettuce, wash thoroughly and slice coarsely

(b) Fill a pot with water; sufficient to cover the vegetables. Add salt and 1 tablespoon of corn oil, stir to dissolve the salt

(c) Bring water to a boil, pour vegetables into the pot, quickly turn off the fire (as lettuce cooks very easily). Strain the cooked lettuce and keep aside.

Preparing the rice flour noodles (mihun)

(a) Take 4 pieces of the noodles and put into boiling water

(b) Once the noodles start to soften, use a fork to loosen it. Turn off the fire, let it soak to soften further; then strain, and keep in a large dish

(c)  Peel shallots and slice thinly

(d) Heat 2 tablespoons of sesame seed oil in a wok. Saute the sliced shallots till crispy, fragrant and brownish. Then take out the fried shallots together with the sesame oil and mix into the noodles. Add a little bit more sesame seed oil (from the bottle) to the noodles. Mix well.

(e) Now make the sauce also to be added to the noodles. Dissolve oyster sauce, chicken stock granules and pepper in a mug of warm water. Pour mixture into the wok and bring to boil

(f) Pour sauce into the noodles and mix well.

Preparing the stir fried pork

(a) Slice thinly the lean pork (tip - easier to slice thinly when meat is only partially defrosted)

(b) Marinate the meat with pepper, brown sugar and light soy

(c) Peel and slice thinly the ginger and garlic

(d) Heat up 2 tablespoons of corn oil in a clean dry wok and saute the ginger and garlic till fragrant. Then add the marinated pork but leave the marinated juices in the bowl to be used later. Stir fry the meat over high heat. (note: add water to the marinated juices in the bowl to be used in the following process of stir frying)

(e) Continue stir frying till the meat starts to shrivel, then lower down the heat to avoid burning. Add a few spoonfuls of water from the bowl in (d) and bring up the heat again. Keep on stir frying. Hear the sizzling!

(f) When the meat has absorbed the water, add more spoonfuls of water and stir fry over lowered heat until water reduces 

(g) Keep on doing this process - that is, add water, bring up heat and stir fry until water reduces as heat is lowered.........do these steps until meat is cooked tender and the sauce gradually thickens (i.e the water you have been adding turns into sauce). It takes about 20 to 30 minutes. 

            

Layering the dish

Spread a good helping of the lettuce on a plate

then the noodles

and finally the meat. 

Just like spaghetti, eat with a fork (twirling and mixing it) and enjoy!