August 24, 2019


Dried egg or home made noodles - 250 gms
Pork - 180 gms
Carrot - 1
Onion - 1
Dried mushrooms - 2
Peanut oil - 2 tbsp
Chicken stock - 125 ml
Corn flour - 1 tbsp
Soy sauce - 1 tbsp
Hard boiled eggs - 6


  • Cook dried egg noodles in salted boiling water for 15-20 minutes, until soft or cook home made noodles for 5-7 minutes. Drain and keep hot.
  • Cut the pork into thin strips, the carrot into wedges and the onion into eighths.
  • Soak the mushrooms in warm water for 20 minutes, rinse, squeeze dry and slice; discard the stalks.
  • Heat the oil in a saucepan; add the pork and fry until browned, stirring constantly.
  • Add the vegetables, cover and cook gently for 10 minutes.
  • Mix together the stock, corn flour, soy sauce and salt to taste.
  • Add to pan, bring to the boil, stirring, and simmer for 1-2 minutes.
  • Arrange noodles in 6 individual serving bowls.
  • Place the pork mixture on top and serve, garnished with quarters of hard boiled egg.

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