Went to supermarket to get dried packets of pasta but find that the vegetables which I intended to add to pasta were way too expensive to buy. So, I ended up buying at Asian grocery diced pork, carrots, Hokkien noodles, bean sprouts, and dried thinly cut black fungus.
I am still determined to get my pasta so went to Aldi to get it, then to next door supermarket to get packet vegetables and found this Winter vegetables that has most vegetables that I can add to my pasta and I bought it thought it’s not on sale. Sometimes, we never give up, thriving and surviving or looking for sale food then we find that there are much better things like vegetables ready cut up into bite size and packed. I am glad to have what I were looking for.
I have cooked a big pot, so I don’t have worry about food for the next few days and about the vegetables would have been rotten. With Winter here, best to stay indoor and for safety from getting Covid. My dinner is colourful, comforting, delicious and easy to cook. Let’s cook and enjoy my dinner by the fire place and watch Netflix or TV.
225 g Hokkien noodles
4 blocks vermicelli noodles
200 g packet winter vegetables (See Note)
200 g fresh bean sprouts, tails removed
120 g dried thinly cut black fungus
8 Chinese cabbage, washed and cut into bite sized pieces
2 carrot, cut julienned
2 Tsp garlic minced
1 chicken drumsticks, for flavouring stock
1 c chicken stock
1 Tbs oyster Sauce
1 Tsp light soy sauce
1 Tsp dark soy sauce
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
500 g diced pork
1 Tbs Shoa Xing, Chinese cooking wine
1 Tsp soy sauce
1 Tsp sesame oil
1 tsp minced garlic
1/2 Tsp dark soy sauce
1 Tsp fish sauce (OPT)
Soak dried thinly cut black fungus overnight and reserve the soaking liquid. The next day add pork and marinade into a bowl and mix well, then cling wrap and refrigerate for later about 30 minutes. Bring drumstick, ginger, 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 the rice vermicelli in warm water for 30 minutes or until they turn soft. Drain vermicelli and put in a bowl. Set aside. Reserved the drain vermicelli water to clean/ rinse bean sprouts and set aside to drain.
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.
Heat up 1 Tbs oil in the wok and fry garlic until golden brown. Next add the carrots and fry for a minute. Then add Chinese cabbage, and black fungus; stir fry for another 1 -2 minutes until slightly softened. Transfer to a plate.
Next add another 1 Tbs of oil into the wok over high heat, add pork with the marinade in until cooked and pour in about 2 ladles chicken stock. Once cooked, pour corn flour mixture into the chicken stock and simmer until the gravy thickens. Pour back carrots, Chinese cabbage, black fungus and Hokkien noodles and stir well to warm up again. Next add vermicelli and winter vegetables stir toss for about 2 minutes or until noodles turn soft and not wet. Add bean sprouts mix well for about 1 minutes until bean sprouts are cooked. Check the seasoning. Enjoy with a glass of white wine.
Note: I prefer to refrigerate marinated pork until ready to be cooked to give pork a crunchier texture as well as absorb the marinade. You can set it aside on bench top. You can soak black fungus in hot water for 20 minutes.
You can use dried shiitake mushrooms and cut yourself into thin slices. When the remaining stock has cool down. Transfer to a container and keep in fridge or if you like in freezer. I keep in fridge about 3 days. Winter vegetables packet 500 g has broccoli, cauliflower, green beans, carrots, and corns.