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Crispy Noodles With Pork And Water Chestnuts

Western.Chefs's picture
  Chinese egg noodles 6 Ounce (1 Package)
  Sesame oil 3 Drop
  Frying oil 2 Cup (32 tbs) (For Frying)
  Boneless pork 4 Ounce, finely diced
  Salt To Taste
  Ground black pepper 1
  Canned water chestnuts 2 Ounce, shredded
  Mushrooms 2 Ounce, finely chopped
  Onion 2 Ounce, peeled, finely chopped
  Bean sprouts 6 Ounce
  Cornflour 1 Teaspoon
  Soy sauce 2 Teaspoon

Cook the noodles in boiling water for 5 minutes, then rinse under cold running water and drain. Heat the oil to 190°C/3 75°F. Arrange the noodles in a frying basket in the shape of six nests and deep fry for 5 minutes, until crisp and golden.
Oil a large frying pan and heat it. Fry the pork for 2 minutes, stirring. Season to taste. Add the vegetables and cook for 2 minutes. Dissolve the cornflour in the soy sauce and enough water to make a thin paste. Add to the pan and cook for 1 minute. Sprinkle with the sesame oil, if used, and serve in the noodle nests.

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Crispy Noodles With Pork And Water Chestnuts Recipe