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<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
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Pan Fried Noodles with Pork and Komatsuna
- Ingredients (Serves 4)
- *4 packs Chinese noodle
*200g / 7oz thinly sliced pork
*1 bamboo shoot
*300g / 11oz komatsuna (Japanese mustard spinach)
*3 dried shiitake mushrooms
*Soy sauce to taste
*Pepper to taste
*Sake / shokoshu (Chinese sake) to taste
*Sesame oil to taste
*1 knob ginger
*1 clove garlic
*2 tsp Chinese soup paste
*3 cups hot water
*5 tbsp soy sauce
*2 tsp sugar
*1 tbsp shokoshu
*salt and pepper to taste
*4 tbsp vegetable oil
*2+1/2 tbsp potato starch
*2+1/2 tbsp water
*Green part of Japanese leek
1 Slice the pork finely into 3-4 cm pieces. Put it in a bowl and add the soy sauce, sake or shokoshu, pepper and sesame oil. Mix well.
2 Slice the bamboo shoot finely. Soak the shiitake mushrooms in water and drain them in advance. Remove the stem and slice them finely. Cut the komatsuna lengthwise into 4-5 cm pieces. Separate the stems and the leaves to stir-fry the stems first. Pak-Choi, a green vegetable of Chinese origin, can be used as a substitute for komatsuna.
3 Heat 1 tbsp of oil in the frying pan on medium. Loosen the noodles, and add the noodles to the frying pan. Brown the noodles. When they are crispy on one side and turn them over to make crispy on the other side. Add a little more vegetable oil.
4 Put Chinese soup paste into hot water. You can use chicken stock powder instead of Chinese soup paste. Add soy sauce, sugar, sake or shokosyu and salt and pepper.
5 Heat a little oil in the frying pan on high.
6 Cut the only green part of the Japanese leek. Add the crashed ginger, the crashed garlic and the green part of the Japanese leek to the frying pan. Sauté them until the oil gives off an aroma. Add the pork and stir.
7 Add the shiitake mushrooms and bamboo shoots and stir.
8 Add the komatsuna stems and stir. Add the komatsuna leaves and stir quickly. Be careful not to overcook the komatsuna.
9 Add the Chinese soup mixed with soy sauce,sugar,sake,salt and pepper. When it comes to a boil, add the potato starch dissolved in water to thicken sauce. Add a little sesame oil. This thickened sauce is called "An".
10 Loosen the noodle roughly. Serve it on the plate and pour 'An sauce'.
11 Add Japanese mustard and vinegar to taste.