Egg Noodles with Barbeque Pork2013-05-11
- Yield : 1
- Servings : 2
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
This is an interesting and really taste flavor of Asia. Egg noodles are coming actually from old China and in those days instead of by extrusion or cutting, there were made by pulling the dough until getting the desire thickness. Egg noodles are basically eggs and wheat flour, but with pork and salty Chinese cabbage tandem it tastes amazing.
- 1 large piece barbeque pork
- 1 piece Chinese cabbage
- 1 ball fresh egg noodles
- 2 tablespoons garlic (fried)
- 1 teaspoon chili pepper (ground, dried)
- ¼ teaspoon ground pepper
- 1 teaspoon green onion and cilantro (sliced)
- 1 tablespoon sugar
- 2-3 tablespoon vinegar
Take a medium sized sauce pan with water and boil. Put Chinese cabbage cut into bite sized pieces in it for a minute, remove from it and put them into serving bowls.
Take a ball of egg noodles, separate strands with hands and push into the boiling water. Use chopsticks to separate strands, wait for a minute and remove from the boiling water. Be careful not to overcook egg noodles.
Put the noodles into the same serving bowls with Chinese cabbage. Add a tablespoon of fried garlic and mix the noodles well so they don't stick together. Add fish sauce, sugar, vinegar, and ground chili pepper.
Season with sliced green onion and cilantro and salty cabbage.
Slice pork into a 2 cm thickness pieces and put with mixture while serving. Top with the rest of fried garlic and pepper and serve for 1-2 person.