Today I am not using udon or vermicelli noodles, but thin koay teow which is use for soup. I have stewed pork chop canned that I have not use and bought the wrong canned pork. I intended to buy stewed pork sliced canned and got luncheon pork canned instead.
I found there are some leftovers napa cabbage, one broccoli, one packet of thin koay teow and some carrots. Therefore, I decided use them before the expiry dates. It has been ages that I have not had koay teow. This is trial and error cooking it.
This recipe is not a noodle soup but stir fry with flavoured caramelised of both 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 give extra flavour to koay teow along with vegetables and chicken stock caramelised both pork. You can even slurp up your koay teow and feel satisfied delicious with your bowl clean completely. Let’s cook.
500 g koay teow, cook in microwave 1 minutes, then peel into strips
1 1/2 carrots, cut into matchsticks
1/4 napa cabbage, cut into bite size
1 broccoli, cut into florets and stem into bite size
1 canned stewed pork chop, about 420 g
1 canned luncheon pork, about 210 g
3 Tbs oil
1 Tbs minced garlic
175 ml water, plus extra 50 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
Heat oil in wok on medium heat. Brown garlic for 1 minutes. Add napa fry for 2 minutes. Then add carrots and mix well cook for 2 minutes. Now add broccoli and fry for 3-4 minutes. Mix well 175 ml water with chicken powder stock, salt, pepper and set aside.
Next add chicken powder stock mixture, salt, pepper, koay teow strips and 1/4 c chicken stock, stewed pork chops and luncheon pork – cut into bite size 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. Now add 50 ml water, oyster sauce and soy sauce, toss to combine well. Check seasoning and serve with a glass of white wine.
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 want to follow the instruction on the koay teow packet to cook. You can make it noodle soup instead of frying.