Today, I craved for noodles. Went to Asian Supermarket; got some diced pork, cabbage, dried thinly sliced fungus, egg noodles, vermicelli and carrot. As I am soaking the vermicelli and egg noodles as well as the dried fungus. My sister drops in with her homemade roast pork.
I decided to add it in to gives it extra crunch texture, flavour and meaty noodles. I am not really good at cooking noodles. My dad is. So, I ask him for the recipe. He said there’s no recipe. Just add this and that till you like the taste, texture and that’s done. So, I am doing it from scratch taste with a bit of this and that. Bear in mind every home cook has got their own method, some similarity ingredients as professional restaurants style. When you are hungry and craving for it anything will do according to your own taste bud.
There will always be the balancing of sweet, salty, sour, bold flavour when adding meat or seafood of your choice and vegetables. I am pleased that it turnout well to my taste and hmmm!!! could not resist to serve it in my new bought pasta bowl. The noodles are delicious flavoursome and hearty comfort meal that curb my satisfying stomach. Let’s cook!!!
450 g diced pork
250 g roasted pork, (given by sister)
1 packet fresh Hokkien or thick egg noodles, soak in boiling water, and drain set aside
3 blocks of vermicelli, soak in boiling water to soften it, drain and set aside
8 -10 cabbage leaves, cut into bite size
2 medium carrots, julienne
350 g dried fungus, soak, sieve through and keep the water about 1/4 c
3 Tbs Olive oil
1 Tbs garlic, minced
4 Tsp cornstarch
2 Tbs dark soy sauce, plus extra 2 Tbs for vermicelli
2 Tbs soy sauce or light soy sauce, plus extra 2 Tbs for vermicelli
1 Tbs Shao Xing, Chinese cooking wine
2 Tsp brown sugar
2 Tsp oyster sauce, plus extra 2 Tsp for vermicelli
1/2 Tbs Black vinegar
1/4 tsp white pepper
2 Tbs water, extra 5 Tbs water for vermicelli
In a small mixing bowl, mix cornstarch, water, 2 dark soy sauce, make sure no lump. Add the pork, toss to coat for 15 minutes. Heat up wok with 1 Tbs of oil. When the wok is heated, add pork into wok and pan-fry until slightly; cooked brown on both sides about 3 minutes. Remove pork from wok and into a bowl. Set aside.
In a bowl add all the extra sauce mix well. Then pour into vermicelli and toss to coat. Set aside. Using the same work, add the remaining oil. Add in garlic and stir-fry until light brown or aromatic. Add cabbage, fungus and carrot into wok and do a few quick stirs.
Next stir in egg noodles, the sauces, vermicelli and reserved fungus water; use spoon and chopsticks and toss for about 2 minutes. Then add back in pork until the noodles, vermicelli is well blended and have caramelised with sauces and completely cooked through. Just before dishing out, add the roasted pork, mix and toss about 1 minute and transfer into big bowl. Serve myself in my new bowl with a glass of sweet white wine.
Note: you can add seafood or just use egg noodles. You can add onion, Worcester sauce instead of black vinegar, you can omit Chinese cooking wine. My dad adds in so I followed him. Guess give some flavour.