Fresh yellow noodles are only available in very limited Asian shop in Copenhagen and thus precious in my kitchen. Normally I buy 5-in-1 pack whenever I get a chance and always have problem dealing with the last pack, because it's too little for 2 people (well, I cook for two); until I found Harumi's recipe, which is ideal for one packet of Chinese noodle. The pork can be substitute with beef, chicken or any minced meat.
Ingredients:-
15g fresh ginger, peeled
150g pak choy
100g pork (most cuts will do)
salt & pepper to taste
300ml hot water
1 tsp chicken/beef stock
1 tbsp soy sauce
1 tbsp shaoxing wine (or shokoshu)
1 tbsp oyster sauce
2tbsp vegetable oil
150g chinese noodle
1½ tbsp cornstarch mixed with 1½ tbsp water
1 tsp sesame oil
rice vinegar to taste
Methods:
1. Crush the ginger using the back of a knife. Chop the pak choy stems into 5-6cm julienne and keep separated. Season pork with salt & pepper and cut into thin strips.
2. Mix the hot water, stock, soy sauce, shaoxing wine and ouster sauce in a small bowl and set aside.
3. Heat a tablespoon of oil in a wok on medium heat. Loosen the Chinese noodles, add to the work, pressing them into the bottom. When they are crispy, turn them over and cook the other side. This is done to make them crunchy. Separate noodles into two portion and put them on a warm plate.
4. Pour another tablespoon of oil into the wok, add ginger and fry. When you can smell its aroma, add the pork and press it down.
5. Cook until the pork is 70% done and add the pak choy stems. After 1 minute, add the leaves. Stir in the sauce.
6. Bring sauce to a boil and add the cornstatch solution, thickening to taste. Add sesame oil for extra aroma.
7. Remove the piece of ginger and pour the sauce over noodles. Add vinegar to taste. Serve hot immediately.
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