Saturday 16 October 2010


Noodles is another choice for carbohydrate source other than the usual rice and potatoes. It has its own taste and does not need too much effort to make it delicious. This noodle dish is a complete meal in itself. It has fried pork loin steaks rather than the usual bits of meat. My children love this dish although one of them prefers it sans the vegetables. This recipe will serve 4 people. 


350 gms. dry egg noodles
2 cloves garlic, chopped
1 stalk of celery, sliced diagonally
1 large carrot, split in two lengthwise then sliced thinly diagonally
1 onion, sliced
20 pcs. green beans, each cut into 3 diagonally
200 gms. cabbage, cut in 1"x2" pieces
2 bunches of spring onions cut into 2" pieces diagonally
4 dried Chinese mushrooms. soaked and cut into strips
2 tbsps. oyster sauce
1 tsp. sugar
2 tbsps. dark soy sauce
1 egg white
cornflour for dredging
sesame oil
light soy sauce
cooking oil


Boil the egg noodles just until al dente. Drain and set aside. 

Season the pork loins with 2 tbsps. light soy sauce and 1/2 tsp. sesame oil. Dredge in corn flour, shake off the excess. Dip in beaten egg white and again dredge in the corn flour. Pan fry for about 4 minutes on each side (depending on the thickness) or until done. Set aside. 

Stir fry the noodles in 1/4 cup of cooking oil and season with 1 tbsp. of light soy sauce and 2 tbsps. of dark soy sauce. Fry for about 3 minutes, then add 1/4 cup of water and stir. Transfer to a serving dish or divide onto four plates for individual servings. 

Heat up 2 tbsps. of cooking oil in a clean wok. Add the carrots, and stir fry for about two minutes. Add the garlic and onion together and stir. Next add the green beans, Chinese mushrooms, 2 tbsps. of oyster sauce, 1 tbsp. of light soy sauce, 1 tsp. sugar, and 1/2 tsp. sesame oil. Stir fry for 1 minute then add the cabbage, celery and spring onions. Stir, then add the 2 cups of stock (or make stock cube and water) and bring to a boil. Disperse 2 tsps. of cornflour in a bit of water and thicken the sauce. It's done when the cabbage is done (crisp tender). 

Scoop the vegetables with a slotted spoon onto the fried noodles. Chop the pork loin and lay on top of the vegetables. Spoon the sauce over the pork. It's then ready to serve.

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