Skip to main content

Sweet potato flat noodles stir-fry ~ 炒红薯扁面条

 

During  this Covid 19 pandemic, I notice that there are many shops mushrooming in my housing area selling frozen food, meat and an assortment of sauces, noddles etc.  I happened to walk in to one very near to my house and I was looking for Korean vermicelli which was not available.  Instead the salesgirl introduced me to this Sweet Potato Flat Noodles, from Fujian, China which she said was a new arrival.  To help and stimulate the economy I picked up a packet and some other groceries.  The noodles taste somewhat like our 'kway teow' but I notice that it tends to harden a bit once cooled, so best to eat it immediately.




Sweet potato flat noodles stir-fry  ~   炒红薯扁面条


Ingredients
  • 150 gm sweet  potato flat noodles
  • 120 gm pork fillet
  • 3 mushrooms, soaked till soft, stemmed and sliced
  • Some cabbage
  • 1 small carrot, julienned
  • 1 red chilli
  • 1 onion, sliced
  • 4 pips of garlic, chopped (divided)
  • 1 egg
  • light brown sugar, soy sauce, white and black pepper, sesame oil and toasted  sesame seeds
Method
  1. Soak the noodles in water for about 45 mins. to soften.  
  2. Season the pork fillet, mushrooms and garlic with 1 teaspoon brown sugar, 1 teaspoon light soy sauce and 1 teaspoon sesame oil.
  3. Make an egg omelette and slice it into strips.
  4. In a pot of boiling water, blanch the cabbage, strain off the water and place in a mixing bowl.  Add 1 teaspoon each light soya sauce and sesame oil.  Mix well.
  5. You can use the same pot of water to boil the flat noodles till soft, about 15 mins. or so.  Test for doneness.
  6. Fry the pork fillet with the mushrooms, put into the mixing bowl.  Add in light soya sauce, black pepper, brown sugar, salt and sesame oil.  Mix well.
  7. Next, fry the onions, add some salt and then the carrots.  Dish up and place in the mixing bowl.
  8. Check on the noodles, once soften, drain off the water and toss into the mixing bowl.  Cut the noodles into shorter lengths.  Add in brown sugar, soy sauce, sesame oil, black pepper, balance of chopped garlic and lightly toasted sesame seeds.  Toss in the red chilli.  Give everything a good stir, test for taste.
  9. Dish up and serve immediately before the noodles get cold.  
  10. Yield :  4 servings

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more