Crispy Noodles With Pork And Water Chestnuts
|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|
|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|
|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.