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Cantonese Fried Noodles with Shredded Pork

Prep time: 15 mins
Cook time: 20 mins
Yield: 2 to 3 serves

Ingredients:
  • 2 cakes fried noodles, about 200 gm (available at Asian stores)
  • 4-5 Chinese mushrooms
  • 100 gm lean pork
  • 85 gm bean sprouts (available at Asian stores)
  • 45 gm Chinese chives
  • 1/5 carrot, shredded
  • 2 Tbsp ginger, cut into strips
  • 1/2 cup chicken stock
Seasoning for Chinese mushrooms:
  • 1 tsp light soy sauce
  • 1/4 tsp sugar
  • 1/4 tsp cooking oil
  • 1/4 tsp cornflour
  • 1/4 Shaoxing wine
Seasoning for shredded pork:
  • 1 tsp light soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp cornflour
  • 1/2 tsp sesame oil
Thickening:
  • 1/2 Tbsp light soy sauce
  • 1 Tbsp oyster sauce
  • 2 Tbsp water
  • 1 tsp cornflour
  • Dash of sesame oil
  • Pinch of white pepper
Method:
  1. Rinse and soak black mushrooms until tender. Slice black mushrooms and combine with seasoning, steam on high heat for 20 minutes with a lid on. Set aside.
  2. Trim away the head and root of bean sprouts. Rinse and drain well. Section chives. Cut carrots into long strips. Marinate shredded pork with seasoning for 20 minutes.
  3. Blanch noodles in boiling water about 3 to 5 minutes until done, according to the instructions of the packet. Drain well, sprinkle a pinch of salt and a dash of light soy sauce. Mix well with the noodles. Set aside.
  4. Heat oil in a wok, sauté ginger strips until aromatic. Discard the ginger or let it stay according to your preference. Fry both sides of noodles over high heat until lightly brown. While frying noodles, you don’t need to stir them, just like the way of frying a sunny egg. If you like eating crispy noodles, then add more oil and use higher heat to fry longer time until you’re satisfied with the result. Or you might like to pop them in the oven to bake until crispy. When noodles are done, remove them onto a platter.
  5. Heat oil over medium heat. Sauté shredded pork until cooked through. Add black mushrooms, carrots and stir fry for a while. Toss in bean sprouts and cook until tender. Add chives and pour in chicken stock. Bring it to a boil. Add thickening and cook until preferred consistency. Pour over noodles and serve.
Notes:
  • My mother used to steam marinated black mushrooms. I found this way of cooking mushrooms would add more flavours and tenderness.
  • Before frying noodles, sauté ginger in hot oil. The noodles would absorb all the fragrance and flavour of ginger. This is the secret not to have boring noodles!

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