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 canned that I have not use. I am adding egg noodles to go with leftovers: napa cabbage, one packet fish cake, one packet of thinly sliced black fungus, green peas, pork and fish balls and some carrots. Therefore, I decided to use them before the expiry dates. It has been ages that I have not had egg and vermicelli noodles. This is trial and error cooking it.
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
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
150 g roasted pork, bought
1 packet fish cake, thinly sliced
8 fish balls, cut into bite size
6 fried pork balls, cut into bite size
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
1 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 drumstick, 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 napa cabbage and thinly sliced black fungus cook for 2 minutes. Then add carrots, fish and pork 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 plus 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 peas, 30 ml water, oyster sauce and soy sauce, toss to combine well. Check seasoning. Just before dishing out, add the roasted pork, mix and toss about 1 minute. 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 add seafood, or just use egg noodles only.
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