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Categories:
noodles pork green peppers carrot brine water sesame oil pepper sugar soy sauce sake sesame oil gochujang garlic white sesame seeds stock
Viewed: 10 - Published at: 5 years agoIngredients
- 100 grams Cellophane noodles
- 150 grams Thinly sliced pork
- 2 Green peppers
- 1 Carrot
- 120 grams Cooked bamboo shoots in brine
- 400 ml Water
- 2 tbsp Sesame oil
- 1 Pepper
- 1 as required White sesame seeds for finishing
- 2 tbsp Sugar
- 4 tbsp Soy sauce
- 1 tbsp Sake
- 1/2 tbsp Sesame oil
- 1 tsp Gochujang
- 1 clove Grated garlic
- 1 tbsp Grated white sesame seeds
- 1 tsp Dashi stock (or Chinese soup stock or Manila clam Dashida
Method
- Thinly the pork and julienne the vegetables.
- Combine the seasonings.
- Heat the sesame oil in a frying pan and add the pork and vegetables.
- Fry quickly.
- In this photo I used maitake mushrooms instead of green pepper.
- Add the water, dried harusame bean noodles and mixed seasonings.
- Loosen, stir and fry over medium heat.
- When the bean noodles are rehydrated and the excess moisture is absorbed sprinkle with some pepper.
- Transfer onto a serving dish and garnish with white sesame seeds.
