Noodles can be fried, stewed or cooked in soup, and this recipe came about because the original author had a couple of slices of pork loin and some French beans to use up. The pork is beaten thin, marinated, fried and cut into strips, then laid over egg noodles tossed in the wok with French beans and carrots. The original calls it a noodle soup, but the noodles are finished with only a splash of water, so add more water if you want more liquid in the bowl. It isn’t the same dish as the Taiwanese pork chop noodles that are well known in Melaka, which use soya noodles. The French beans and carrots give the dish some contrasting colour and a crunchy bite against the springy noodles, and the pork chop strips carry most of the flavour. The original author likes it as a meal with carbohydrate, protein, fat and fibre in one dish, and as a good choice for a cold day. Time: the pork marinates for 2 hours before you cook. Ingredients A couple of slices of pork loin A marinade of your choice for the pork (the original doesn’t list one) Egg noodles, or soya noodles, instant dried noodles or soba French beans Carrots Shallots Garlic Cooking oil, for frying the pork, plus 3 tablespoons for the wok Seasoning Hot water How to make mì sườn heo 1. Prepare and fry the pork chop Beat the pork loin slices with the blunt side of a knife or a mallet until they are about 5 mm thin. Marinate them for 2 hours. Heat oil over a high heat and fry the pork until golden brown. Lift it out, set it aside and cut it into strips. 2. Cook the noodles If you’re using dried or instant noodles, blanch them in boiling water until soft. Rinse them in ice-cold water, then plunge them back into boiling water just long enough to heat them through. Drain and set aside. 3. Toss the noodles in the wok Heat 3 tablespoons of oil in a wok. You can reuse the oil from frying the pork if it isn’t too dark or dirty. Fry the shallots until golden brown and lift them out. Add the garlic and fry until fragrant. Before it browns, add the French beans and carrots and stir well for a minute. Sprinkle in a little hot water, just enough to keep everything moist. Add the seasoning, then the noodles, and stir until evenly mixed. Adjust the seasoning to your taste. If you like your noodles with a bit more sauce, add more water. 4. Serve Dish up the noodles, scatter the fried shallots on top and serve with the pork chop strips. Share:
