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Preserved Vegetables with Shanghai Noodle

Preserved Vegetables with Shanghai Noodle


COOKING METHOD
Soup Soup
COOKING TIME
15 mins
SERVING
2 - 3

INGREDIENTS

1/2 lb Lean pork, shredded
3 tbsp cooking wine
3 tsp of starch



4 oz Preserved vegetables
1/2 lb Leafy greens (or your preference)
4 cloves garlic, sliced
2 ea Bird Eye Chili, sliced (optional)
2 tbsp Cooking oil
3 tbsp Light soy sauce
To Taste Salt
To Taste Sesame oil


DIRECTIONS

1. Bring a pot of water to boil. Cook the noodles for 5 mins.
2. Stir fry the pork and preserved vegetables until the pork is cooked.
3. Assemble everything together with soup.

1. Marinate the lean pork with cooking wine and starch for 10 minutes
2. Heat wok/pan with oil. Sauté garlic and bird-eye chili until aromatic.
3. Add preserved vegetables and stir-fry for 1 minute.
4. Add pork and continue to stir-fry for another minute.
5. Add 16oz of water and continue to cook for 3 minutes or until boiled. Seasoned with soy sauce, salt and sesame oil.
6. In a separate pot, blanch the TM Shanghai Style Plain Noodle in boiling water for 30 seconds to 1 minute. Drain the noodle and set aside.
7. Blanch the leafy greens using the same water to blanch the noodle.

Assemble
1. Placed noodle in the bowl.
2. Add soup with pork and preserved vegetable.
3. Add leafy greens
4. Garnish with bird-eye chili (optional)


Need Custom Noodles? Private Labels? Ask us.
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