This dish is usually eaten as a snack and can be made with any vegetables you like. It has a thick gravy-like sauce which makes it different from some of the other stir-fried noodle dishes.
|Prep time||15 minutes|
|15||ml||sweet soy sauce|
|250||g||pork - thinly sliced ( thinly sliced)|
|100||g||cauliflower (cut into bite sized pieces (can also use broccoli, carrots, peas, mushrooms) )|
|500||ml||chicken stock ( or water)|
|30||g||tapioca flour (dissolved in 45mls (2 tablespoons) water)|
|30||ml||soya bean paste|
Mix the noodles and sweet soy sauce together. Put the oil into a wok and fry the noodles on a medium heat for about 2-3 minutes. Set aside.
Put the oil for the sauce into a wok and fry the garlic on a high heat until it starts to turn golden brown. Add the pork and fry for about 3 minutes until the pork is cooked. Then add the cauliflower and keep stirring and add the stock. Add the sauce ingredients and stir-fry for 2 minutes. Add the tapioca flour and bring to the boil. Cook for about 1 minute until the sauce is thick.
Divide the noodles into 4 portions and pour the sauce over them and serve with chilli powder and chillies in vinegar.