I have stewed pork chop canned and thin sliced black fungus. I found there are some leftovers: napa cabbage, and carrots. “Hokkien mee noodles are thick, yellow noodles, similar in texture to udon, commonly used in stir-fries and soups, particularly in Southeast Asian cuisines like Malaysian and Singaporean Hokkien mee.”

Google: “Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself.”

“Canned stewed pork chops are slow-cooked pork chops preserved in a can with a savory sauce, offering a convenient, fully-cooked food option. They are submerged in flavourful broth for preservation, allowing for a long shelf life. These chops can be eaten alone or used in stir-fries with noodles and vegetables.”

This is a quick and simple way to get a meal on the table. My cheat stewed pork gives extra flavour to egg and vermicelli noodles along with vegetables and chicken stock caramelised. Let’s get a creative new meal!!!

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, 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
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 carrots, and thinly sliced black fungus cook for 3 minutes. Then add napa cabbage, and 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, 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 30 ml water, oyster sauce and soy sauce, toss to combine well. Check seasoning. Plate up 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 chicken stock instead of some chicken powder. You may add seafood, or just use egg noodles only. You can add pork balls or fish balls or fish cakes. You can add broccoli, spring onion, cauliflower or broccolini.

https://helenscchin.com/2022/11/19/stewed-pork-egg-and-vermicelli-noodles-with-black-fungus-and-vegetables/

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