Braised Noodles with Stewed Pork Slices

 

Braised Noodles with Stewed Pork Slices is again, one of my experiments. Setting up this blog has resulted in me having to experiment with new recipes so that I can keep up with my postings! Haha!

 

Before you go “wah!” about this dish, let me tell you first that it is more a dish / recipe of convenience and simplicity than sheer cooking-from-scratch. So, the stewed pork slices come from the can and the noodles are from Sitiawan, Perak (where I previously cooked Sitiawan Noodle ala PabloPabla). Feel free to use any type of instant noodles but I think it will work well with the noodles which are slightly flat, not unlike fettuccine or linguine. As for the result, it’s simply delicious! Hochiak!

 

This is my recipe for Braised Noodles with Stewed Pork Slices

Ingredients

  • 5 pieces of instant noodles (this should serve 3 to 4 people)
  • 1 tin of stewed pork slices (cut into rings)
  • 300 grammes bean sprouts (remove root)
  • 1 small carrot (julienned)
  • 4 cloves garlic (chopped finely)
  • 2 large eggs (beaten)
  • Have 150 ml warm water ready
  • 4 tablespoons cooking oil (palm oil)
  • 2 tablespoons sesame oil

Seasoning

  • 1 teaspoon of fish sauce
  • 2 teaspoons of dark soya sauce
  • 1 teaspoon of light soya sauce
  • salt to taste
  • 1/3 teaspoon of white pepper powder

Method

 

Using a non-stick frying pan if available, fry the eggs in a couple of batches to form thin layers of fried egg. Cut the fried eggs to strips.

 

Next, boil sufficient water in a pot. Cook the noodles till al-dente and then, run it over cold water. Place them in a bowl. Drizzle the sesame oil over the noodles and stir well. Place aside.

 

Heat oil and saute garlic with carrots. Add fish sauce and about 50 ml of water. Open the tin of stewed pork slices and pork half of the stew into the carrots. Let the gravy simmer, add the rest of the water plus seasoning. Add the cooked noodles and bean sprouts and reduce to medium heat, stirring well to ensure noodles are coated with gravy. Cook for not more than 2 minutes.

 

Meanwhile, with the frying pan, heat up the pork slices with the remaining gravy from the tin till it begins to boil. Remove from heat. Pour gravy onto the noodles and mix well.

 

Serve noodles onto individual plates and garnish with egg strips and pork slices.

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Comments

  1. 1
    simcooks
    January 31st, 2007 at 1:05 pm

    Weeeei… where is the kong ba recipe? You promised…

  2. 2
    Emmanuel
    January 31st, 2007 at 6:03 pm

    I think it is better with meehon or thinner noodles…

  3. 3
    MeltingWok
    January 31st, 2007 at 7:08 pm

    wahh ur fat pork belly no see any meat oneee ?? might as well use that for crispy lard with hokkien mee hehe :)

  4. 4
    Shooi
    January 31st, 2007 at 11:13 pm

    Aiya..reading this blog makes me feel so hungry…Off to cook maggi mee now.

  5. 5
    et
    February 1st, 2007 at 2:09 am

    heyy looks like good stuff there ;)

    but izzit okay if you post some vegetarian recipes on ur blog too? coz i’m considering converting to vegetarian so ur recipes won’t work well :( it’ll be really nice to see some vegetarian recipes once in a while! will be healthier too :P

    anyway the frying of the shallots went a little better but i think i use too little oil the shallots tend to stick to the pan v easily…

    gtg.. meanwhile, keep up the good work!

    cheers,
    et

  6. 6
    tigerfish
    February 1st, 2007 at 2:27 am

    The noodles looks really like “yee meen”…is it ?
    Simple and yummy, I like!

  7. 7
    Tummythoz
    February 2nd, 2007 at 3:17 pm

    Fat-fat porkilicious-oh

  8. 8
    simcooks
    February 5th, 2007 at 12:36 am

    Allo PabloPabla, I’ve just tagged you for a ‘5 Things You Don’t Know About Me’ meme in my new post. Go take a look and spread this labor of love!

  9. 9
    pablopabla
    February 5th, 2007 at 9:21 am

    simcooks : Kong bak recipe not ready yet lar…it’s just one of those recipe which I always procrastinate. Don’t worry, I’ll inform you once I post it up. And yes, I will go check out yur meme :)

    Emmanuel : It is also suitable with bee hoon but I think using stewed pork ribs would be better.

    MeltingWok : I want a refund for the tin of stewed pork “fat”.

    Shooi : Next time got no appetite, come visit me ;)

    et : Hi et! I shall try to cook some vegetarian dishes in future if I can think of them. Thanks for the suggestion :)

    tigerfish : No, it’s not yee meen. Tastes much better, I must say.

    Tummythoz : Melts in the mouth ;)

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