Asian style 'Yumen' Noodle
Persons
5
Ingredients
For the garnish
- 350g pork fillet - thinly sliced
- 3 tbsp katakuriko/potato starch
- Ingredient A -
- 75g ketchup
- 2 tbsp sugar
- 1 tbsp soy asuce
- 1 tbsp worcestershire sauce
- 2 tbsp white wine or cooking sake
- 1 garlic clove - grated or finely chopped
- 1 tbsp balsamic vinegar
- Some green vegetable - at your choice
- asian style egg noodles for 5 to 6 people
For the seasoning (B)
- 1 1/2 tbsp oyster sauce
- 3 tbsp soy sauce
- 1/2 tsp chicken broth paste or chicken stock powder or weipa
- 1 tbsp balsamic vinegar
- 3 tbsp sesame oil
- 3 1/2 tsp sugar
- 1 garlic clove - finely chopped
Instructions
- 1. Make garnish Salt and pepper the sliced pork fillet and coat them with katakuriko/potato starch, shaking off excess.
- 2. Add enough oil to cover the base of your frying-pan, shallow-fry pork in batches. Transfer pork to paper towel to absorb excess oil after cooking. Remove the oil from the pan.
- 3. Return the pork to the frying-pan and add all the ingredient A, bring it to a boil. Once it boils, reduce the heat to low and cook for another few minutes. Set aside.
- 4. Make noodles In a frying-pan, heat 1 tbsp oil and fry the garlic until fragrant. Add all the seasoning (B) ingredients. Heat over medium heat, about 1 minute, stirring to dissolve sugar. Set aside.
- 5. In a large pot of boiling water, cook egg noodles according to package instructions and drain well. Mix egg noodle and the seasoning until well combined.
- 6. All together now Divide the noodles into a serving bowl, garnish with pork and green vegetable.
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