What I like most about noodles is the versatility of this staple food. You can cook fry noodles, stew them or even cook them in soup. Recently, I had with me a couple of slices of pork loin and some french beans and I thought this would be the perfect opportunity to try out something new again. Hence, Pork Chop Noodles was created. In Melaka, there is this famous Taiwanese Pork Chop Noodles but that is different from what I have cooked here. Whereas the Taiwanese Pork Chop Noodles uses soya noodles, I have used the dry noodles bought from Sitiawan instead.
This dish is pretty due to the use of french beans and carrots for the contrast in colour. It is also healthy as it contains carbohydrate, protein, fat and fibre. The french beans and carrots lend a crunchy bite to the otherwise springy noodles whilst the aromatic pork chop (which is cut into strips) becomes the highlight as far as the taste is concerned. Give this dish a try. You can use all kinds of noodles really. I would suggest soya noodles, instant dried noodles (eg. Vit Mee) and even soba for this dish.
This is my recipe for Pork Chop Noodles
- 3 slices pork loin
- 3 portions of noodles (measure according to size of serving plate)
- 12 pieces of french beans (you can also use snow peas. Remove ends)
- 1/2 carrot (julienned)
- 3 shallots (sliced thinly)
- 3 cloves garlic (chopped finely)
- 200 ml hot water
- 300 ml cooking oil
Marinade (for pork loin)
- 1/2 teaspoon salt
- liberal dashes of white pepper powder
- a few drops of worcestershire sauce
- 1 teaspoon chinese cooking wine
- 1 teaspoon fish sauce
- 2 teaspoons light soya sauce
- 1 teaspoon oyster sauce
- a pinch of msg (optional)
Using the blunt side of a knife / mallet, beat the pork loin slices till they are about 5mm thin. Marinade for 2 hours.
Heat oil on high and fry pork loin slices till golden brown. Remove and set aside. Cut into strips.
If using dried / instant noodles, blanch the noodles in boiling water till soft, rinse with ice cold water and plunge it back into boiling water just to reheat it quickly. Then drain and set noodles aside.
Heat up 3 tablespoons of oil (you can use the oil previously used to fry pork loin if it is not too dark or dirty) in wok and fry shallots till golden brown. Remove fried shallots. Add garlic and fry till aromatic.
Before garlic turns brown, add french beans and carrots and stir well for a minute. Sprinkle some hot water to just to keep moist. Add seasoning followed by noodles and stir evenly. Adjust seasoning to your preference. If you like the noodles with a little bit more sauce, add more water.
Dish up, garnish with fried shallots and serve with pork chop strips.
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