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Ingredients : Serves 4
250 g egg noodles
1
pork chop
250 g raw shrimps
4
tablespoons peanut oil
4
cloves garlic, chopped finely
1 onion, chopped finely
1
fresh red chili, seeded and sliced
1/2 teaspoon dried shrimp paste
2
stalks celery, sliced finely
1/2 teaspoon pepper
1-2 tablespoons light soy sauce
Salt to taste
Small wedge of cabbage, shredded finely
Garnish
6 scallions
Thinly sliced cucumber
Fried onion flakes
Method :
Use a pot with hot water and soak the egg
noodles. Bring to boil a large saucepan of water. Drain the noodles and
drop them into the boiling water for about 1-3 minutes depending on the
noodles. Some will cook faster while some will be slower. Keep testing a
strand every half minute to ensure the noodles are not overcooked. It
should be tender but still firm to bite. Once cooked, drain in colander
and run cold water through them until cool to prevent continual cooking
in their own heat. Drain well.
Cut away the rind and bone from the pork
chop and cut into small dice. Shell and devein the raw shrimps. Heat a
wok with peanut oil and saute the onion, garlic and chili until the
onion is soft and start to turn golden. Add in the dried shrimp paste.
Add the pork and raw shrimps and stir fry until cooked through. Add
celery, cabbage, pepper and salt. Fry for a further minute or just until
tender. Vegetables should still taste crisp when bite. Add the noodles
and keep tossing. Season with soy sauce to taste. Remove into a serving
dish and sprinkle some onion flaks over the top. Garnish with chopped
scallions, green leaves by sprinkling them over at the top. Arrange
sliced cucumbers around the edge of the dish. Serve hot.
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