Ingredients:
200 g dried Shanghai noodle (1 packet).
400 g pork loin, shredded and marinate with (a) for 20
minutes.
3 bowls of steamy hot
superior soup stock.
1 big Szechuan preserved mustard green, shredded and
soaked in water for 30 minutes and drain dry.
3 stalks green vegetable, blanched.
1 stalk spring onion, cut into 3 cm sections.
1 inch ginger, shredded
5 T cooking oil
| a. |
1 T soy sauce, 1 T
rice wine, 1 T corn flour, 3 T water |
b.
|
1 T soy sauce, 1/2
t sesame oil, pinch of black pepper
and salt, 1 cup water, 1 T corn flour, 1 T
rice wine |
c.
|
1 T soy sauce, 1/2
T chopped green onion, pinch of salt and
black pepper, dash of sesame oil |
|
|
Method:
| 1. |
Scald dry noodle
till al dente.
Rinse over running tap water and sieve dry. Refer to
noodle preparation..
Divide into 3 bowls. |
| 2. |
Heat 3 T oil, stir
fry Szechuan preserved mustard green for 2
minutes. |
3.
|
Add pork shreds
and fry briskly for another 1 - 2 minutes
Dish out and drain. |
4.
. |
Add 2 T oil, heat
and add green onion, ginger, fry till
fragrant. |
| 5 |
Add (b), let boil.
Add pork and mustard green shreds. |
|
6 |
To the
bowl of noodle, add hot superior soup, add
(c). |
| 7 |
Add 1/3 of the
fried ingredients and serve. |
| 8. |
Makes 3 bowls. |
| 9. |
Serve with chili. |
|
