Monday, May 7, 2007

Noodles with Pork & Preserved Mustard

I love preserved mustard...mostly because it doesn't go bad and it's great with soup or stir-fry. One of my favorite ways to prepare it is with ground pork. This is a quick and easy dish with some left over ground pork and egg noodles.

Ingredients - For 2 servings
2 bundles of egg noodles
Soy Sauce
Sesame Oil
1 clove of garlic
1/2 pound of pork
1 pack of preserved mustard greens with chili oil(you can buy the ones pre-sliced)
Salt & Pepper
Fish Sauce

Cook the egg noodles in boiling water. I like to dunk it in cold water after it's cooked to get rid of the starchy water and back into the hot water for a second.
In serving bowl, I mix some soy sauce and sesame oil with the egg noodle to season.

In a wok, heat up chopped garlic, then add ground pork. Once the pork browns, add chopped preserved mustard green. Season with salt, pepper and fish sauce. Adjust seasoning to your liking. I learned from my grandma so it's hard to figure out the exact measurements. Top the noodles with the ground pork & preserved mustard green mixture. I had some left over kai land which I cooked in boiled water and added to the noodles as well.

~ Mina


tigerfish said...

I also bought preserved mustard when it was on sale at R99 :O
Can also use it to cook soup, add some pork, then have bee hoon soup. And recently I simply just chop them to tiny bits and fry with garlic and red chili. :) ...will keep your recipe for later use.

Hakka House said...

I have another dish that I like to use the preserved mustard green. Top the chopped up mustard greens and chopped century egg on cold egg tofu, drizzle soy sauce and sesame oil. Really nice on a warm day. Will need to post that some time.