Today I am not using udon or thin koay teow which is use for soup, but egg and vermicelli noodles. I have stewed pork chop and baby corn canned that I have not use. I am adding egg noodles to go with leftovers: napa cabbage, some of the huge zucchini, one packet of thinly sliced black fungus, fish balls and some carrots. It has been ages that I have not had egg and vermicelli noodles.
This recipe is not a noodle soup but stir fry with flavoured caramelised stewed pork. I have to try and taste to see if vegetables are cooked and also with the right amounts to finally able to write it down. As everyone have different taste bud; I recommend that you always check your seasoning well to your taste bud till you get it delicious.
My cheat stewed pork gives extra flavour to egg and vermicelli along with vegetables and chicken stock caramelised both pork. You can even slurp up your vermicelli and feel satisfied delicious with your bowl clean completely. Let’s cook!!!
Ingredients
4 block vermicelli
1 packet fresh Hokkien or thick egg noodles, soak in boiling water, and drain set aside
2 Tbs oyster sauce, marinate vermicelli
1 Tbs soy sauce, marinate vermicelli
2-3 carrots, julienne
1/4 of the huge (3.2 feet) zucchini, cut to bite size
8 napa cabbage leaves, cut into bite size
1 packet thinly sliced black fungus, soaked in hot boiling water for 30 minutes
1 1/2 canned stewed pork chop, about 630 g
1 canned baby corn, about 210g
8 fish balls, cut into bite size
2-3 stalks of spring onion, cut into long strips (OPT)
3 Tbs oil
1 Tbs minced garlic
175 ml water, plus extra 30 ml
3 Tsp chicken powder stock
1/2 Tbs oyster sauce
2 Tsp soy sauce
1/4 c chicken stock
2 Tsp salt, extra
1 1/2 Tsp pepper, extra
Sauce
2 chicken drumsticks, for flavouring stock
1 c chicken stock
1 Tbs oyster Sauce
1 Tsp light soy sauce
1 Tsp dark soy sauce
1 Tsp garlic minced
2-3 Tbs black fungus liquid
2 dashes of pepper, extra
1 Tsp salt, extra
1/2 Tbs cornflour
1 1/2 Tbs water
1/2 Tsp sesame oil
Method
Bring drumsticks, garlic, sauces, sesame oil, salt and pepper and stock up to a simmer, make sure chicken is cooked about 20-25 minutes. Check seasoning. Once stock and chicken done, removed chicken onto a plate to cool and keep for another dish.
Soak vermicelli in hot boiling water until softened and drained. Then marinate with 2 Tbs oyster sauce and 1 Tbs soy sauce for colouring. Set aside. Heat 3 Tbs oil in wok on medium heat. Brown garlic for 1 minute. Add zucchini, carrots, and thinly sliced black fungus cook for 3 minutes. Then add napa cabbage, fish balls. Then mix well cooked for 2-4 minutes. Mix well 175 ml water with chicken powder stock, salt, pepper and set aside.
Blanch Hokkien noodles in stock for about 3 minutes, turn off heat. Drain and set aside keep warm. Then add corn flour to 1 1/2 Tbs water in a bowl and mix well, making sure there are no lumps. Set aside. Next add chicken powder stock mixture, salt, pepper, egg and vermicelli noodles, spring onion, 1/4 c chicken stock, stewed pork chop with the fat oil that comes with it in the canned.
Stir to mix well everything with spatula and a pair of chopsticks or tong. Next add baby corn, 30 ml water, oyster sauce and soy sauce, toss to combine well. Check seasoning. Plate up and serve with a glass of white wine. The above plate is mine with sambal. (Chili paste).
Note: You can use sliced beef, chicken or fish instead of stewed pork. You can use all chick stock instead of some chicken powder. You may add seafood, or just use egg noodles only.
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