Ingredients ▢300 g boneless and skinless pork chops (1cm thick) ▢150 g spring onions (slice into 10cm lengths) ▢200 g dried noodles (or the right amount for two person) ▢2.5 tablespoon soy sauce ▢1/2 tablespoon sugar ▢6 tablespoon rice wine ▢1 tablespoon Balsamic vinegar (optional) ▢3/4 cup oil ▢3/4 cup water ▢1 cup flour Instructions Marinating the pork chops: Use a meat mallet to break up the meat fibres and tenderize the pork chops. Mix the pork chops with 1 tablespoon of soy sauce and 3 tablespoons of rice wine. Marinate in the fridge for 20 minutes. Frying spring onions: Heat the oil in a non-stick frypan over medium-high heat. Add the spring onions and fry until golden brown. Set aside the fried spring onions and leave the oil in the frypan. Cooking the pork chops: Coat the pork chops in the flour and pan-fry each side with the remaining oil for 20 seconds. Add the fried spring onions, 1.5 tablespoons of soy sauce, 3 tablespoons of rice wine, sugar and water to the frypan, put a lid on and cook for 6-7 minutes (turn the pork chops after 3 minutes). Making the noodles: Cook the dried noodles in boiling water for 4-7 minutes or until the noodles are soft. Drain the noodles and mix them with the pork chop sauce(add the Balsamic vinegar, optional). Lay the pork chops over the top of the noodles and serve.
An_allergic_reaction
I think this looks good. I’m going to try it next week. Thanks for sharing.
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Recipe: https://cookingwithlei.com/pork-chop-noodles/
Ingredients
▢300 g boneless and skinless pork chops (1cm thick)
▢150 g spring onions (slice into 10cm lengths)
▢200 g dried noodles (or the right amount for two person)
▢2.5 tablespoon soy sauce
▢1/2 tablespoon sugar
▢6 tablespoon rice wine
▢1 tablespoon Balsamic vinegar (optional)
▢3/4 cup oil
▢3/4 cup water
▢1 cup flour
Instructions
Marinating the pork chops: Use a meat mallet to break up the meat fibres and tenderize the pork chops. Mix the pork chops with 1 tablespoon of soy sauce and 3 tablespoons of rice wine. Marinate in the fridge for 20 minutes.
Frying spring onions: Heat the oil in a non-stick frypan over medium-high heat. Add the spring onions and fry until golden brown. Set aside the fried spring onions and leave the oil in the frypan.
Cooking the pork chops: Coat the pork chops in the flour and pan-fry each side with the remaining oil for 20 seconds. Add the fried spring onions, 1.5 tablespoons of soy sauce, 3 tablespoons of rice wine, sugar and water to the frypan, put a lid on and cook for 6-7 minutes (turn the pork chops after 3 minutes).
Making the noodles: Cook the dried noodles in boiling water for 4-7 minutes or until the noodles are soft. Drain the noodles and mix them with the pork chop sauce(add the Balsamic vinegar, optional). Lay the pork chops over the top of the noodles and serve.
I think this looks good. I’m going to try it next week. Thanks for sharing.