|
|
| This dish is quite dry but is excellent for people who like noodles as the full taste and texture of the noodles really comes through. |
|
| Ingredient |
| 250 grams pork, thinly sliced |
| 2 tablespoons light soy sauce |
| 2 cloves garlic, chopped |
| 450 grams fresh flat rice noodles |
| 1 tablespoon dark soy sauce |
| 200 grams chinese broccoli, cut into bite-sized pieces |
| 1 medium egg, beaten |
| 2 tablespoons oyster sauce |
| Preparation |
| 1. Heat oil in a wok, then add garlic and sliced pork. Stir until the garlic is fragrant, and the pork is nearly cooked. |
|
| 2. Add the noodles and the remaining ingredients, and stir until blended and heated through. |
|
| 3. Open a spot in the middle of the wok, and drop the egg in. Scramble the egg until it is almost cooked. Fold in the noodles and mix them all. |
|
| 4. Season with light soy sauce, sugar. The original taste should be the balance of flavours (it should be just on the sweet side with a salty tang. Transfer to a serving dish and serve immediately. |
|
