This recipe is for a sour and spicy pork dish served with Hokkien noodles. Hokkien noodles come from the Fujian province of China and are typically round egg noodles that are usually of medium thickness. Often packaged and sold in refrigerated packages in ethnic food shops and health food stores, Hokkien noodles are favorite options for inclusion in stir fried dishes as well as in several varieties of soups and entrees seasoned with mixtures of meats, fish, and vegetables. In Singapore particularly they are often fried and served with prawns (shrimp).
The recipe presented here, however, is a classic Chinese one.
Sour and Spicy Pork with Noodles Recipe
Ingredients:60g (2 oz) dried Chinese wood ear mushrooms
100g (3 1/2 oz) baby corn, halved lengthways
2 tbsp runny honey
1 tbsp tamarind paste
4 tbsp boiling water
2 tbsp dark soy sauce
1 tbsp rice vinegar
2 tbsp groundnut oil
1 large garlic clove, very finely chopped
1/2 tsp dried chilli flakes (or to taste)
350g (12 oz) pork fillet, thinly sliced
4 spring onions, thickly sliced at a bias (ie diagonally)
1 green bell pepper, cored, de-seeded and sliced into strips
250g (9 oz) fresh Hokkien noodles (or any medium-thick noodles, cooked)
fresh coriander (cilantro) leaves, chopped, to garnish
Method:Wash and pick over the wood ear mushrooms (also known as cloud ear mushrooms), place in a bowl, cover with boiling water then set aside to soak for 20 minutes. After this time, drain the mushrooms, trim off and discard the stems then slice the caps.
In the meantime, bring a large pan of lightly-salted water to a boil. Add the baby corn and blanch for 3 minutes. Drain the corn and refresh under cold, running, water to prevent any further cooking then set aside.
Combine the honey and tamarind paste in a small bowl then stir in the boiling water until smooth. Now add the soy sauce and rice wine vinegar then put the mixture aside.
Heat a wok over high heat. When hot add 1 tbsp of the oil and heat until its surface starts to shimmer. Add the garlic, ginger and red chilli flakes and stir-fry for 30 seconds. Add the pork pieces and continue stir-frying for 2 minutes.
Now add the remaining oil to the wok then stir in the spring onions, bell pepper, sliced mushroom caps and blanched baby corn. Pour over the tamarind mixture and toss to coat all the ingredients. Continue stir-frying for 2 minutes, or until the pork is thoroughly cooked through and the vegetables are tender but still firm to the bite.
Add the noodles and use a pair of forks to mix them with the other ingredients. Cover the wok and allow to heat through for a few minutes.
Sprinkle over the coriander (cilantro leaves). Serve straight from the wok.
Below are some other classic Chinese recipes on this blog that you can use in conjunction with this recipe to produce a complete Chinese meal or banquet:
Fish and Seafood Dishes:
Stir-fried Scallops with Asparagus
Chinese Vegetable and Coconut Curry