Materials

• 200g of pork - sliced into strips
• 2 cloves of garlic - minced
• 1 bag of spicy radish
• 3 baby bok choy
• a handful of noodles
• 1 chicken Bouillon cube

Instructions

1. Add oil to wok, heat until smoking
2. Add in minced garlic, stir fry until aromatic
3. Add in pork strips, stir fry until fully cooked
4. Add in spicy radish, stir fry for a few seconds
5. Add in water and Buillon cube, bring to boil, then bring to simmer
6. Add in noodles, cook as instructed
7. Add in baby bok choy, cook until slightly softened

Comments

The cook time is surprisingly short, and the homely taste is great for a comfort meal.

It’s very easy to make a lot of this dish, and it’s tempting to meal prep it. While it certainly can work when mealprepped, the noodles will likely soak up a lot of the liquid and become less chewy as a result, making the 2nd eating experience significantly worse than the first.

Source

N/A. Family recipe.

Materials

Instructions

Comments

Source

Originally from here.

Materials

• 10g of ginger - minced
• 2 cloves of garlic - minced
• 1 stalk of green onion - minced
• 3 small cucumbers - grated
• 200g of raddish - grated
• half an onion - sliced
• 200g 五花肉 - sliced into strips
• 3 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoon 甜面酱
• 2 tablespoon 豆瓣酱
• 1 tablespoon sugar
• 1 tablespoon starch
• water
• 1 handful of noodles

Instructions

1. Grate the cucumber and radish, chop the onion, set aside
2. Mix all the sauce (except 豆瓣酱) together in a small bowl, add water and mix well
3. Prepare the noodle as instructed
4. Add oil to pan on high heat, heat until smoking
5. Add green onion, garlic, and ginger, stir fry until aromatic
6. Add in pork, stir fry until cooked
7. Add in 豆瓣酱, stir fry until aromatic
8. Add in the sauce mixture, wait for boiling
9. Turn to a simmer, wait until the sauce thickens
10. Pour sauce over noodle, add in raw garnish, and serve

Comments

One can also add beanstalk on top.

Source

Originally from here (Only works on mobile).

Materials

• 3 cloves of garlic - minced
• 2 Thai red chilis - minced
• 1 green chili - minced
• 1 small onion - diced
• 2 green onions - cut into long (3cm) pieces
• 1 cup Thai Basil
• 1 Baby Bak Choy (or other greens)
• half a box of tofu - sliced into thin stripes
• 3 tablespoon fish sauce
• 3 tablespoon oyster sauce
• 3 tablespoon soy sauce
• 2 teaspoon sugar
• 1 tablespoon water
• 200g dried rice noodles - prepare per packet

Instructions

1. Prepare noodles per packet instructions
2. Mix the fish sauce, oyster sauce, soy sauce, sugar, and water in a small bowl
3. Heat oil in wok over medium-high heat
4. Add in tofu pieces, fry until outside turns golden brown, flip to cook both sides.
5. Set the tofu aside for later use. Add oil back into the wok, heat until smoking
6. Add garlic and chili, cook for 10 seconds until aromatic
7. Add onion, cook for 1 minute
8. Add in the fried tofu
9. Add green onion, bak choy, noodles, sauce, and cook until the sauce reduces and coats the noodles
10. Remove from heat and immediately add basil, toss until just wilted

Comments

I experimented with mixing together different type of chilis, to great success. They usually complement each other in taste. Would recommend.

One can easily sub out the tofu for chicken or other protein source to make this into a meat dish.

Source

Original from here.