Friday, January 24, 2014

Daily noodle: E-Fu noodles with pork and cabbage

stir-fry noodles, E-Fu, Yee-Fu, recipe, pork, cabbage, noodles
E-Fu noodles with pork and cabbage
Today I prepare E-Fu noodles with pork and cabbage. This simple dish can be amazingly tasty if you use a good broth to prepare it.

If you want to learn more about E-Fu noodles you can find a lot of information here.

List of ingredients



200 g of E-Fu noodles
260 g of lean pork meat, marinated in 1 tsp of rice wine, dissolved in 1/2 tsp wheat starch and tbs of cold water.
200 g white cabbage
1/4 inch of ginger
1/2 clove of garlic.
1 white onion
300 ml of Chinese style pork and/or chicken bone stock, prepared with ginger, fennel, cassia, schezuan pepper, cloves, star anise, white pepper corns, salt, dark soy sauce, and Xiao shing rice wine.
1 tsp oyster sauce
1 tbs sesame oil
white pepper
salt
2 tbs peanut oil for stir-frying

Method of preparation


stir-fry noodles, E-Fu, Yee-Fu, recipe, pork, cabbage, noodles
Yee Fu noodles
Cut the lean pork meat into bite-size slices. Marinate for 20 minutes in the marinade (see list of ingredients). Clean and slice cabbage roughly into pieces. Slice onion. 
Finely cut the ginger and garlic as well.

Heat up the oil and stir-fry the pork meat, cabbage and onion. Add ginger, garlic and noodles. Add stock and oyster sauce. Stir-fry until liquid is dissolved. Check whether the vegetables and meat is cooked. If not, add just a little bit of water. But make sure the cabbage is still a bit crispy.
Sprinkle with sesame oil and there you are: a simple, but delicious meal!