Wednesday, March 26, 2008

Fried or Braised Noodles - white pepper makes a lot of difference

You may have never guessed it but the highlight of this Fried Noodles or rather...Braised or Simmered Noodles is...white pepper - the mild heat you get in your noodles without any use of chilli.

Of course, you don't just get a hot pungent taste. There is a mixture of vegetables used that gives this noodle dish lots of flavor. The addition of pork will render it even more tasty. Fried Noodles almost on the verge of being braised, because the noodles is simmered with all the ingredients and the final appearance - kinda wet, instead of fried-and-dry.

Fried Noodles/Braised Simmered Noodles
-Half an onion, sliced
-cabbage, shredded
-1 carrot, shredded
-1 celery, julienned
-2 green peppers
-pork strips/slices slighty seasoned with rice wine, soy sauce, white pepper
-chinese greens
-dashes white pepper, adjust accordingly during cooking
2tsp sesame oil

Lovely vegetables that I am going to use for my Fried Noodles

-1tbsp soy sauce
-1tsp oyster sauce
-300 ml water/stock, adjust accordingly during cooking

1. Fry the pork strips then set aside
2. Use the oil in the pan and fry the vegetables - onions first, then add the rest, green peppers the last
3. Add in cooked pork strips and seasonings

4. Allow simmer for few minutes
5. Add in cooked noodles and allow to simmer again till water/stock/gravy reduce by half
6. Dash in white pepper(lots of it!), mix well. Drizzle sesame oil the last, turn off heat

End result - mild spicy soft noodles, fragrant and delicious! Serving up at Presto Pasta Night. Remember the round-up on Friday.

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