Rice Noodles with Pork

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::Rice Noodles with Pork

*1 piece rice noodles
*4 tenderloin pork chops
*6 oz. cabbage
*1 T. onion
*2 c. stock
*2 T. flour (or potato starch)
Pork Marinade:
*0.25 t. ginger juice
*1 t. light soy sauce
*1.25 t. sugar
*a dash each of oil, pepper,
sesame oil and wine

Method:

1. Wash the pork chops clean, drain, mix them well with pork marinade marinate for more than half an hour; remove sauce; dub flour onto them; heat oil in the wok to deep-fry until both sides turn golden yellow, scoop them out and remove oil. 2. Wash cabbage clean and scald in boiling water until cooked. 3. Scald the Shanghai thin noodles in boiling water until cooked; cool immediately in cold water; bring stock to boil; put noodles in to boil for a while; scoop them out, place them in a bowl; add a dash of boiled oil and mix well; place the cabbage and pork chops on the noodles. 4. Pour boiling stock and sprinkle onion over for serving.

Total time:

30m

Cooking technique:

Hotpot boiling

Cuisine:

Taiwan

Food menu:

rice noodle

Cholesterol:

18mg

Carbohydrates:

24g