This dish is quite dry but is excellent for people who like stir fried noodles as the full taste and texture of the noodles really comes through.
|400||g||fresh big noodles (or dried noodles, soaked in water for about 10-15 minutes before being used)|
|200||g||pork (thinly sliced)|
|250||g||chinese leaves (roughly chopped (or cauliflower, carrot or mushroom))|
|15||ml||sweet soy sauce|
|30||ml||light soy sauce|
|1||t||black pepper (ground)|
Put 60mls ( ¼ cup) oil into a wok and fry the garlic until it turns golden brown. Add the pork and cook until it is tender (2 minutes) Add the noodles and fry until they are soft (about 2-3 minutes). Then add the Chinese leaves and cook briefly until they are slightly soft. Add the sauce ingredients and stir to combine.
Move the stir-fry mixture to one side of the wok and add the remaining oil. Add the beaten egg and fry for 1 minute and then combine with the rest of the noodle mixture. Serve along as Laad nah.