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