Ingredients
Oil 3 tablespoon
Spring onion (sliced) 3
Garlic 2 cloves
Minced pork 180 g
Sugar 1 teaspoon
Hokkien noodle 300 g
Japanese cucumber 1
Sauce
Salted soy bean sauce 4 teaspoon
Hoisin sauce 2 teaspoon
Chinese Wine 1teasponn
Chili Oil as season
Salt and Pepper as season
Stock 1 cup
Spring onion (sliced) 3
Garlic 2 cloves
Minced pork 180 g
Sugar 1 teaspoon
Hokkien noodle 300 g
Japanese cucumber 1
Sauce
Salted soy bean sauce 4 teaspoon
Hoisin sauce 2 teaspoon
Chinese Wine 1teasponn
Chili Oil as season
Salt and Pepper as season
Stock 1 cup
How To
1. For the sauce, combine the Salted Soy Bean, Hoisin sauce, Chinese wine, and the stock together set it aside
2. Slice the Spring onion, separate the green and the white part
3. Add the oil to the pan with medium heat; add the garlic and the white part of Spring onion. Stir until you get a good smell.
4. Add the Minced pork, stir it until the pork is cooked, then add the sauce mixture and bring to the boil. Reduce the heat to low and let it simmer for 5-10 minutes.
5. Add the Hokkien noodle in to the pan, stir the noodle and the reduced sauce. Season with the salt, pepper, and the chili oil
2. Slice the Spring onion, separate the green and the white part
3. Add the oil to the pan with medium heat; add the garlic and the white part of Spring onion. Stir until you get a good smell.
4. Add the Minced pork, stir it until the pork is cooked, then add the sauce mixture and bring to the boil. Reduce the heat to low and let it simmer for 5-10 minutes.
5. Add the Hokkien noodle in to the pan, stir the noodle and the reduced sauce. Season with the salt, pepper, and the chili oil