Ingredients Jump to Instructions ↓

  1. 3 slices pork loin

  2. 3 portions of noodles (measure according to size of serving plate)

  3. 12 pieces of french beans (you can also use snow peas. Remove ends)

  4. 1/2 carrot (julienned)

  5. 3 shallots (sliced thinly)

  6. 3 cloves garlic (chopped finely)

  7. 200 ml hot water

  8. 300 ml cooking oil Marinade (for pork loin)

  9. 1/2 teaspoon salt liberal dashes of white pepper powder a few drops of worcestershire sauce

  10. 1 teaspoon chinese cooking wine Seasoning

  11. 1 teaspoon fish sauce

  12. 2 teaspoons light soya sauce

  13. 1 teaspoon oyster sauce a pinch of msg

Instructions Jump to Ingredients ↑

  1. 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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