Pork chow fun (stir-fried thin rice noodles)
Souped Up Recipes · ♥ 4.5K likes · 102.4K views · 8 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 200 g pork
- 1 tbsp soy sauce (marinade)
- 1 tsp dark soy sauce (marinade)
- 150 g angel hair rice noodles
- 1 tbsp soy sauce (noodles)
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (noodles)
- ½ tbsp pork lard (noodles)
- ½ tsp five spice powder
- ¼ tsp baking soda
- 1½ tsp cornstarch
Heat a pot of water on high. Marinate the pork strips with soy sauce, dark soy sauce, baking soda and cornstarch; mix well and set aside.
- hot water
When small bubbles rise from the bottom of the pot, turn off the heat and soak the angel hair noodles 1 minute, longer for thicker noodles; cold soaking loses the chew and boiling breaks them.
Drain completely and shake off the excess water.
- onion
- julienned carrot
- bean sprout
- chives
Season the noodles with soy sauce, oyster sauce, dark soy sauce, pork lard and five spice powder, then fluff with chopsticks to loosen the strands.
- 2 whole eggs
- 1 tbsp pork lard (egg)
Heat the wok on high until smoking. Beat the eggs in a bowl, add a tablespoon of lard, swirl and pour in the egg; it sets in 30 seconds. Remove and set aside.
- 1 tbsp lard (pork)
Add another tablespoon of lard and stir-fry the pork over high heat until it changes color.
Add the onion and carrot and stir about a minute.
Add the noodles and stir-fry on high, fluffing with chopsticks or tongs rather than a spatula, so they do not stick; add the bean sprouts once fluffed.
When a roasty rice fragrance appears, add the chives, which need about 20 seconds, and mix until cooked.
Chives, sesame and chili to finish
- sesame seeds
- chili flakes
Finish with sesame seeds and chili flakes, toss, and mix the egg back in.