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.

https://www.atelierlalune.com/2018/09/yumen-asian-fravor-noodle/

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