Egg Noodles with Barbeque Pork -
The salty Chinese cabbage, fried garlic,
pepper, vinegar and fish sauce come
together in an extremely complementary
Prep Time: 10 min Total Time: 10 minutes
1 Chinese cabbage
1 tablespoon fish sauce
1 ball fresh Chinese egg noodles
2 tablespoons fried garlic
1 dash ground pepper
1 teaspoon salty Chinese cabbage
1 teaspoon sliced green onion and cilantro
1 tablespoon sugar
2-3 tablespoon vinegar
1 piece barbeque pork
1/3 cup bean sprouts Optional
1 teaspoon ground dried chili pepper Optional
Tips and Techniques: Barbeque pork can be cooked
and frozen ahead of time. Egg noodles can be frozen as
well. But let the noodles thaw out first before cooking
Boil water in a pot. Cut the fresh Chinese
mustard cabbage in a bite size pieces and blanch them
in boiling water.
Fish the mustard cabbage pieces from the
boiling water and put them into the bowls you will eat
from. If you prefer your bean sprouts cooked, blanch
them now and put them in the bowls.
Take one ball of the fresh noodles and
separate the strands somewhat (you can do this by
tossing it in the air a couple inches and pulling it
apart with both hands). Dump the noodles in boiling
water. Use chopsticks to separate them while cooking.
Boil for 1 minute. Be careful not to over cook the
noodles. Use a chopsticks or strainer to fetch the
noodles and get rid of excess water.
Put the noodles in the bowl. Add a tablespoon of
fried garlic and mix the noodles well so they don't
stick together. Add fish sauce, sugar, vinegar, and
ground chili pepper.
Sprinkle sliced green onion and cilantro and
Slice barbeque pork 1/8 inch thick and add it
to the noodles. Top with fried garlic and a dash of
As always when serving noodles, fish sauce,
sugar, ground chili pepper, and vinegar should
accompany the meal.