This dish is commonly eaten at ‘dim sum’ places. I love the crispiness of this noodle dish and this is definitely one of my favourite noodle dish that I always order whenever I go for dim sum. I used to have this dish for breakfast when I was growing up in Macau, it would have been the soft noodle version though, rather than the crispy one. When I was at primary school, there were small take away restaurants in Macau that only sells fried noodles. They sell fried noodles cooked simply with light soy sauce and beansprouts or fried noodles with strips of beef or sometimes pork. The dishes are cooked within seconds on high heat burner in char-coaled gigantic wok. Soon as the noodles are cooked, they are quickly thrown into paper, similar to the baking parchment paper you get in the UK. The noodle’s quickly place in a plastic bag with a complementary wooden chopsticks. I guess serving fried noodles in a paper is kind of similar to the English ‘deep fried chips’ you get from a ‘fish and chips’ take away places, that are also serve on a cone paper. On paper on a, bowl or plate, for me it doesn’t matter where this dish is serve as I am sure I would still enjoy it and I hope you do too!
Ingredients Serves 6:
For the pork marinade:
1. 200g. lean pork, sliced finely into strips
2. 1 clove of garlic, chopped into quarters
3. ½ tsp. of ginger powder
4. ½ tsp. salt
5. ½ tsp. ground white pepper
6. 1 tbsp. corn flour
7. 1 tbsp. Shiao Shing rice wine
8. 1 tbsp. Light Soy Sauce
For the shitake mushrooms:
9. 55g. of dried shitake mushrooms, thinly sliced
10. 350 ml. hot water
For the egg noodles:
11. 200g. dried egg noodles
12. 350 ml. hot water
For the sauce:
13. 1 tbsp. corn flour
14. 1 tbsp. soy sauce
15. 1 tbsp. oyster sauce
16. ½ tsp. ground white pepper
17. ½ tsp. sugar
18. 2 tbsp. sunflower oil
19. 1 clove of garlic, finely chopped
20. 10g. fresh ginger, finely sliced into matchsticks
21. 100g. beansprouts
For the garnish:
22. 5g. chives, chopped
Crispy Noodle Pork:
1. Marinade the pork with all the ingredients listed above under ‘pork marinade’.
2. Soak the mushrooms in hot water for 10 minutes, drain the mushrooms and sliced them thinly. Keep the mushroom liquid aside.
3. Blanched the egg noodles in hot water for 1 minute, tossing the noodles to loosen the noodles and avoid them from sticking together. Drain the noodles and place on a plate to dry for 30 minutes. The noodles need to be dry, in order for it to crisp up.
4. Next, combine all the ‘sauce’ ingredients listed above in a small bowl.
5. Place the wok on high heat burner, add approx. 600ml. When the oil is smoking hot, add a quarter of the noodles and deep fry until they are crispy, do not stir or move the noodles around the pan, just leave them to cook until crisp and golden. Do the same for the rest of the noodles cooking them in batches so they cook evenly and crisp up.
6. Once the noodles are cooked and crisp, place on a plate and set aside while you make the sauce.
7. For the sauce, heat the wok over a high heat burner; add 2 tbsp. of sunflower oil into the wok. Once the wok is smoking hot add the garlic, ginger and mushrooms stir fry until fragrant.
8. Add the pork and fry for 2 minutes. Next, add the rest of the ‘sauce’ ingredients along with the ‘mushroom liquid’ simmer for 2-3 minutes to reduce and thicken the sauce.
9. Stir in the beansprouts and cook for 1 minute. Pour the sauce into the crispy noodles and garnish with some chopped chives.