EMPEROR NOODLES

By 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's ready to serve


Serve with my multi-purpose sambal and a wedge of lime on the side


I really like this dish and apparently quite a few of my customers too..... Try it! You will too!














These recipes are good for those who want to cook for one or two without going all out but still wanting to enjoy good food. Simple to prepare and tasty food every time!

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