Braised noodles with shredded pork in oyster sauce
Overview
Ever since my child ate a small bite of fried noodles fed by his father's classmate, he didn't want to eat food with only a little salt. Maybe it’s because I’m a bit strict about his diet. My family often says that I won’t let him eat this or that. Well, the kid is almost 2 years old anyway, so I followed his little idea, and everything in the future will be more like an adult’s taste. The braised noodles I made today tasted very delicious. The child ate a full bowl of his baby bowl, and the mother also ate a lot.
Tags
Ingredients
Steps
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Have all ingredients ready.
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Put the noodles into the pot in advance, add water and cook until soft. Remove and put into a bowl.
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Cut carrots, onions, green peppers, garlic, and ginger into small pieces.
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Add a little salt, cooking wine, minced garlic, minced ginger, and dry starch to the shredded pork, mix well, and marinate for 10 minutes.
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Beat the eggs, pour an appropriate amount of oil into the wok, stir-fry, and set aside. (Forgot to take a photo)
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Leave the oil in the pan and heat.
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Pour the marinated shredded pork into the pot, stir-fry until it changes color, remove and set aside.
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Leave the oil in the pot, add the chopped vegetables into the pot, and stir-fry for 30 seconds.
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Add the eggs and shredded pork together and stir-fry evenly.
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Pour in appropriate amount of water and bring to boil.
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Pour in a little soy sauce and adjust the color.
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Pour in a little oyster sauce and season. Because salt is added when marinating the meat, and soy sauce and oyster sauce are salty, there is no need to add any more salt.
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Finally, add about 20ml of water starch to thicken it.
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Pour the prepared shredded pork in oyster sauce over the noodles and enjoy.
