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Dans la lune

September 18, 2018

Asian style ‘Yumen’ Noodle

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Asian style 'Yumen' Noodle

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Persons
5
Asian style 'Yumen' Noodle

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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