Chinese egg noodles wok with pork
3 servings
80 minutes
Egg Chinese noodle wok with pork is a harmony of flavors and textures born in a hot wok. This dish embodies the philosophy of Chinese cuisine: a balance of fresh vegetables, tender meat, and rich spice aromas. The noodles soaked in sesame and oyster oil acquire a silky texture, while the meat fried to a golden crust is filled with depth of flavor. The wok plays a key role, allowing ingredients to unfold instantly while preserving their juiciness and richness. The origins of the dish trace back to China's street food, where the aroma of fried noodles attracts passersby. This versatile treat is suitable for both a hearty lunch and a cozy dinner, with its spicy depth awakening appetite and providing gastronomic pleasure.
1
Boil the egg noodles, drain in a colander, and rinse with cold water (see the cooking instructions for your noodles).
- Fresh egg wok noodles: 150 g
2
We prepare all the ingredients for the wok: julienne carrots, cabbage, peppers, and onions - cut into half rings. We chop ginger and garlic with a knife. We slice the pork into thin pieces. We place the wok on high heat and pour in oil. It should be noted that while cooking this dish, the ingredients need to be stirred constantly.
- Pork: 300 g
- Red onion: 2 pieces
- Bell pepper: 0.5 piece
- White cabbage: 100 g
- Carrot: 1 piece
- Ginger root: 1 tablespoon
- Garlic: 2 cloves
- Vegetable oil: 1 teaspoon
3
Order of actions: add ginger and garlic, sauté for 1 minute, then add carrot and cook for another 3-4 minutes. Then add red onion, mix, then add cabbage and mix again. Add pepper. Mix and fry everything for 5 minutes.
- Ginger root: 1 tablespoon
- Garlic: 2 cloves
- Carrot: 1 piece
- Red onion: 2 pieces
- White cabbage: 100 g
- Bell pepper: 0.5 piece
4
We remove this basic 'set' from the plate. We throw meat slices into the wok and fry on both sides for 5 minutes.
- Pork: 300 g
5
Then we add our basic 'set', soy sauce, oyster sauce, vinegar (drinking) and spices (for wok or '5 spices'). Mix everything thoroughly and fry for another 3-4 minutes.
- Soy sauce: 2 tablespoons
- Oyster sauce: 2 tablespoons
- Vinegar: 1 tablespoon
- Chinese five-spice powder: 1 teaspoon
6
Then add the noodles, sesame oil, gently mixing, and fry for another 3-4 minutes.
- Fresh egg wok noodles: 150 g
- Sesame oil: 2 tablespoons
