Fried Instant Noodles with Dark Soy Sauce

For the past weeks, there have been several wedding receptions to attend which means no dinners at home during the weekends.  So I kept my lunch simple as I didn't buy too much of fresh groceries as there won't be much cooking. 

This is a simple stir fry noodles where all ingredients are usually available in the kitchen.

It's kind of comfort food but quite complete for weekend lunch.

The original recipe uses 250 grams of longevity noodles but I replaced it with instant noodles.  

Ingredients

Recipe Source - Yum Yum Magazine No. 77

 - Fried Longevity Noodles with Dark Soy Sauce

[serves 4]

4 pieces instant noodles - blanched in boiling water for 1-2 minutes to loosen - drained

1 stalk spring onions - shredded

some cut red chillies

2 tbsp oil

100 gm lean pork - cut thin strips

4 dried mushrooms - soaked and cut strips

1 carrot - peeled and shredded

100-150 gm cabbage - shredded [can add more]

1 tbsp chopped garlic

2-3 tbsp dark soy sauce

Seasoning

1 tsp 5 spice powder

1 tsp each of salt and sugar

1/2 tsp pepper

2-3 tbsp light soy sauce

50-100 ml water

1. Heat oil, saute garlic until fragrant.  Lower heat, add in dark soy sauce.  
2. Add in mushrooms and meat.  Stir fry to mix, add in cabbage and carrot.
3. Add in seasoning and water.  Turn to medium high heat, add in noodles.  Stir fry to combine all ingredients.
4. Continue to fry until noodles are cooked and almost dry.
5. Dish up to serve.  Garnish with cut chillies and spring onions.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

Notes: Visit this site for its' Nutritional Facts [here]

I'm sharing this post with Cook-Your-Books Event #7 
hosted by Joyce of Kitchen Flavours