PAN FRIED MIKI WITH PORK AND TOGE
Prep time: 20 minutes
Cooking time: 20 minutes
Yields: serves 4
12 oz pre cooked miki noodles
4 tbsp cooking oil
1 lb pork shoulder (cut into small bite size pieces)
1 package 10 oz mushrooms
2 tbsp Chinese wine (Shaoxing)
1 cup pork broth
1/4 cup oyster sauce
1 tbsp sugar
Bring a pot of water to a boil
Add and cook miki noodles for a minute
Remove miki and submerge into iced water and keep tossing.
Drain and place noodles in a tray lined with paper towels to remove excess water.
Allow to dry for an hour. The drier it is the crispy it gets.
Pre heat cooking oil for a minute then add pork
Cook and brown the pork (10 minutes)
Add mushrooms and Chinese wine and cook for 2 minutes
Add broth and oyster sauce
Bring to a boil (3 minutes)
Add slurry and season with ground pepper
Cook for a minute over medium heat.
Add green onions’
Add bean sprouts
Turn off heat.
Transfer to a big bowl and set aside.
Meanwhile – clean the pan with paper towels
Add 3 tbsp cooking oil and pre heat to a minute.
Add noodles and cook one side for 3 minutes until brown and crispy.
Turn over and cook the other side for another 3 minutes.
To serve – place noodles first in a plate then top with pork and mushrooms.
Eat right away.