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Pork Chop with Vermicelli in Black Pepper Sauce

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    Source: hk-kitchen.lkk.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H, E
    MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 200 g 4 pcs

    2. 120 g 2 egg noodles

    3. 2 tbsp Water

    4. 1 tbsp Cooked green vegetables

    5. Premium Oyster Sauce

    6. 1 tbsp Oil

    7. 1 tsp Corn starch

    8. 1/2 tsp Chicken Stock

    9. Chicken Bouillon Powder

    10. 2 tsp Hot water

    11. 500 ml

    Instructions Jump to Ingredients ↑

    1. Marinate pork chop for 15 minutes.

    2. Pan-fry pork chop in 2 tbsp oil until done. Drain and chop into pieces. Keep warm.

    3. Cook vermicelli in boiling water according to packet instructions or until tender. Drain and place onto serving bowls. Pour over hot chicken stock. Top with pork chop and cooked vegetables.

    4. Heat through Lee Kum Kee Black Pepper Sauce, water and pour over pork chop.

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