that bloody botak!

  EMPEROR NOODLES Now this is one of my favourites.... Emperor noodles with pork slices.. I use the most tender cut if pork, so ask your butcher for the most tender cut available ....... Liked it so much I decided to sell it on my food delivery platform, That Bloody Botak. This is how it's done..... Emperor noodles, aka Wong Tai mee, cooked for 3mins and rinsed and drained Garlic chives, cut to size Chillies, thinly sliced Bean sprouts Garlic, minced One big onion, sliced Sliced pork 2 tablespoons Chinese rice wine 1 tablespoon light soy sauce 1 tablespoon Oyster sauce 2 teaspoons sesame oil 2 teaspoons minced candied orange peel 2 teaspoons sugar 1 tablespoon corn flour Method Marinade the pork with all the sauces, Chinese rice wine, sesame oil, sugar, orange peel and corn flour for at least 30mins In a hot wok, add some oil and fry everything except the noodles till it's almost cooked Add the noodles, mix it thoroughly do a taste taste, add some soy sauce if necessary and it&