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Hot And Spicy Hawker Noodles

Chinese.wok's picture
Ingredients
  Wheat flour noodles/1 small packet of narrow flat dried noodles 1 Pound (500 Grams, Fresh Ones)
  Cooking oil 1 Teaspoon
  Lean pork 8 Ounce, very finely minced (225 Grams)
  Salted radish 3 1⁄2 Ounce, finely chopped (100 Grams, Preserved)
  Chicken stock 2 Cup (32 tbs)
  Black soy sauce 4 Tablespoon
  Black rice vinegar 1 1⁄2 Tablespoon
  Finely chopped garlic 1 Tablespoon
  Sichuan pepper oil 2 Teaspoon
  Sesame oil 2 Teaspoon
  Chilli oil 1 Teaspoon
  White pepper powder 1 Teaspoon
  Finely sliced spring onion 1 Tablespoon
Directions

Set the noodles aside for blanching later.
Heat cooking oil and stir fry the pork over very high heat for 2-3 minutes, until cooked.
Mix well with the preserved radish and set aside.
Heat chicken stock and add all other ingredients except noodles and spring onion.
Keep stock warm while blanching noodles in rapidly boiling water for 1 minute.
Drain noodles and divide between 4 small bowls.
Pour over hot stock, top with the pork mixture, garnish with spring onion and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Ingredient: 
Pasta
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
4

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