A toasted noodle dish, crisp and golden brown on both sides - hence the name - but moist and soft in the middle. The contrast of texture in the noodles themselves is enhanced by the topping of stir-fried
ingredients and. a sauce which permeates the noodles; a delight to the palate!
Cook the noodles as per instructions, drain in a colander and immediately rinse thoroughly under cold running water. Leave to dry for I hour, turning them over once to ensure even drying.
Prepare the marinade: add the salt, sugar, soy sauces, pepper, wine and potato flour to the pork. Stir in the water in the same direction to coat the meat thoroughly, Leave to marinate for 15-30 minutes.
Prepare the sauce: Dissolve the potato flour with a little stock in a bowl. Add the salt, soy sauces and oyster sauce and the remaining stock and mushroom water. Put aside.
Heat a large flat frying pan over a high heat until hot. Add 7 tbsp of the oil to cover the surface and heat until smoke rises. Add the noodles and arrange them evenly to the edges like a pancake. Shallow fry for about 1 minute or until golden brown but not burned. Slip the wok scoop or a metal spatula underneath to check the colour and loosen edges. Adjust the heat if necessary. Either turn the cake over with the spatula or toss. Fry the other side until golden brown. Remove to a warm serving plate and keep warm
in a cool oven with the door open.
Heat a wok over a high heat until smoke rises. Add 3 tbsp oil and swirl it around. Add the garlic which will take on colour instanty, then add two-thirds of the white spring onion, and stir a couple of tirnes. Put in the pork and flip and toss until it turns whitish. Pour in the wine or sherry and continue to stir while it sizzles. Add the mushrooms and two-thirds of the green spring onion. Flip and toss some more then remove to a warm plate.
Wash and dry the wok. Reheat over a high heat until smoke rises. Add 2 tbsp oil and swirl it round, add the remaining white spring onion and then the bean sprouts. Flip and toss vigorously and constantly for about 2 minutes or until just cooked and yet still crunchy and firm. Add remaining green spring onions. Remove to a warm plate.
Lower the heat and pour in the well-stirred sauce. Slowly bring to the boil, stirring to prevent lumps. Pour in the cooked pork and bean sprouts, stirring to blend with the sauce. When hot scoop onto the noodle cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (402g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 987 | ||
Calories from Fat: 716 (73%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 79.5g | 106 % | |
Saturated Fat 20.7g | 104 % | |
Monounsaturated Fat 36.8g | ||
Polyunsanturated Fat 17.8g | ||
Cholesterol 89.8mg | 28 % | |
Sodium 1088.2mg | 38 % | |
Potassium 569.5mg | 15 % | |
Total Carbohydrate 52.5g | 15 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 49.1g | ||
Protein 17.6g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 987
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.