Today I am not using udon or thin koay teow which is use for soup, but vermicelli noodles. I have stewed pork chop canned that I have not use and bought the wrong canned pork. I intended to buy stewed luncheon pork canned and got pork sliced canned instead.
I found there are some leftovers napa cabbage, one packet fish cake, one packet of thinly sliced black fungus and some carrots. Therefore, I decided to use them before the expiry dates. It has been ages that I have not had vermicelli. 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 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
2 Tbs oyster sauce, marinate vermicelli
1 Tbs soy sauce, marinate vermicelli
2-3 carrots, cut into 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 canned stewed pork chop, about 420 g
1 canned sliced pork, about 210 g
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
Method
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 oil in wok on medium heat. Brown garlic for 1 minutes. Add napa cabbage and thinly sliced black fungus cook for 2 minutes. Then add carrots and mix well cook for 2 minutes. Mix well 175 ml water with chicken powder stock, salt, pepper and set aside.
Next add chicken powder stock mixture, salt, pepper, vermicelli and 1/4 c chicken stock, stewed pork chops and sliced 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 30 ml water, oyster sauce and soy sauce, toss to combine well. Check seasoning and serve with chili sauce and 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 add seafood, or use egg noodles.
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