Dinner

Noodles with five flavors » Culinary recipes of dishes with photos. home cuisine

Ingredients:
Yield of portions: 4
300 g of dry Chinese thin egg noodles or 500 g of fresh yakisoba noodles
Thinly slice 200 g of boneless lean pork
22,5 ml (4 1/2 teaspoons) vegetable oil
Grate 10 g of fresh ginger root
Crush 1 clove of garlic
200 g (1 3/4 cups) coarsely chopped green cabbage
115 g (1/2 cup) sprouted beans
1 green pepper, cut out the seeds and cut the pod into thin strips
1 red pepper, cut out the seeds and cut the pod into thin strips
salt and white pepper.
20 ml (4 teaspoons) seaweed or nori to decorate the dish (optional)
For seasoning:
60 ml (4 tablespoons) Worcestershire sauce
15 ml (1 tablespoon) soy sauce
15 ml (1 tablespoon) white sauce with oysters
15 ml (1 tablespoon) of sugar
2,5 ml (1/2 teaspoon) of salt.

Preparation:
1. Boil the noodles as indicated on the package and discard in a colander. Cut the pork into strips 3-4 cm wide, salt and pepper.

2. Heat 7,5 ml (1 1/2 teaspoons) vegetable oil in a large frying pan or wok and fry the pork over high heat, stirring constantly, until cooked, then remove from the pan.

3. Wipe the pan with a paper towel. Then heat the remaining oil in it. Add ginger, garlic and cabbage and fry over high heat, stirring constantly, for 1 minute.

4. Put the sprouted beans and fry until soft, then add green and red pepper and fry for 1 minute.

5. Put the pork and noodles back in the pan. Stir in all the seasoning ingredients and sprinkle with white pepper. Fry for 2-3 minutes.

6. Serve immediately, sprinkled with seaweed or nori (optional).

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button