SZECHUAN VEGETABLE PORK NOODLES

This is another noodle recipe from the cookbook 'Various Ways of Cooking Noodles'.

All these years of eating noodle soup, this is the first time I have fried Szechuan vegetable [榨菜]  with pork and noodles in soup.  Not too bad for a change but next time, I will have to add some spicy chillies to it for extra oomph!.  You may add a few drops of chilli oil, too.  As a Malaysian Chinese, chilli is a must have, without it this noodle soup is more suitable for an 'invalid', hehehe!
This meat and vegetable dish is also good to serve with porridge.

Recipe adapted from the book - Various Ways of Cooking Noodles with modifications

Ingredients

[serves 3]

3 bundles fresh hand-made noodles or instant noodles - cook according to packet instructions [I used handmade Teochew Mee Teow]

120 gm pork tenderloin - cut thin strips

120 gm Szechuan vegetable [Zha Cai] - soaked and cut thin strips

2 tbsp fried crispy shallots

3 bowls pork bone stock or water

some sliced carrots

2 stalks bok choy or leafy vegetables - blanched and drained

some chopped spring onions and red chilli - optional

Seasoning

2 tbsp oyster sauce

1 tsp sugar to taste

1-1 1/2 bowls water or chicken stock

1. Heat 1-2 tablespoons of oil in wok, saute pork strips until it turns white.  Add in pickled vegetable strips, stir fry to mix.
2. Add in seasoning, fried shallots and water.  Bring to boil and simmer until sauce is thick.  Taste to adjust seasoning.
3. Bring stock or water to boil, place blanched noodles, blanched vegetables and fried ingredients in serving bowl. 
4. Scoop boiling soup over noodles and garnish with spring onions and red chillies if preferred.
5. Serve immediately.