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Stir-fried pork with crispy noodles (肉絲炒麵) is a very popular dish in Cantonese restaurants. It is not difficult to make it at home. The noodles are often deep fried in the restaurants since this is the fastest and easiest way for them to make crispy noodles. This is too oily, and I prefer to toast the noodles on a pan until they become crispy.
Ingredients
- 250g pork fillet, julienned
- 400g dried egg noodles
- 5 tbsp groundnut oil
- 2 garlic cloves, finely minced
- 4 ginger slices, julienned
- 60g carrot, julienned
- 50g dried Chinese mushroom, soaked overnight, thinly sliced
- 60g mange tout, cut into thin strips
- 150g bean sprouts
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 200ml Chinese supreme stock or white chicken stock
- 1 tsp sugar
- 1 tsp cornstarch
- 2 spring onion, cut into long stripes
- 2 tsp roasted sesame oil
For the marinade:
- 1/4 tsp sea salt
- 1/4 tsp sugar
- 1.5 tsp soy sauce
- 1/2 tsp potato starch
- 1/2 tbsp Shaoxing wine
- 1/2 tbsp groundnut oil
Instructions
- Mix the pork with the marinade in a bowl. Marinate for 30 minutes.
- Cook noodles in plenty of water as per packet instructions. Drain thoroughly.
- Divide the noodles into two batches to avoid overcrowding in the cooking pan. Heat 1 tbsp of oil on a flat pan over medium high heat. Spread the first batch on the pan almost like a disc, and cook for 1-2 minutes. Flip over to the other side and cook for another 1-2 minutes. Repeat this on both sides until the noodles are really crispy. Slide the noodles into a baking tray and keep warm in the oven at low heat. Repeat the same procedure for the second batch of noodles.
- Heat a wok (or a frying pan) and add 2 tbsp of oil . Stir-fry the marinated pork until cooked. Set aside. Wash and dry the wok.
- Heat the wok over high heat and add the remaining 3 tbsp of oil. Saute the ginger and garlic. When it becomes fragrant, add the carrot and mushroom. Stir-fry for a minute, and then add the bean sprout and mangetout. Continue to stir fry for 2 more minutes. Mix in the pork, and add all the remaining ingredients. Cook until the sauce thickens. Season with salt and pepper.
- Divide the noodles between four serving plates. Serve the stir-fried pork and the sauce on top.
Did You Make This Recipe?
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