Vegetables over Crispy Noodles

Recipe Vegetables over Crispy Noodles


Cut pork into thin slices and soak in pork marinade. Coat with potato starch.

Sprinkle salt over frozen seafood and soak in boiled water. When thawed drain well.

Cut canned bamboo shoots into bite size pieces.

Lightly boil young corn and wash with cold water.

Peel carrots and cut into rectangular slices (as in bamboo shoots).

Cut white leeks diagonally. Wash garlic sprouts, drain and cut into 3 to 4 cm(1.2-1.5 inch) long pieces.

Soak cloud ear mushroom in water until soft. Remove hard portion of stem and cut into bite size pieces.

Heat 1 tbs of oil in Chinese wok and stir fry pork strips. When brown add seafood mix and fry until shrimps turn red. Remove into separate dish.

Put 1 tbs of oil in wok; stir fry garlic sprouts. When browned add bamboo shoots, young corn, white leek and cloud ear mushrooms.

Add pork, seafood and soup stock. Simmer in low heat for 2 to 3 minutes.

Pour potato starch soaked in water. When thickened add sesame oil and mix gently.

Place crispy Chinese noodles on dish and pour vegetable, meat and seafood mixture on noodles.

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