Egg Noodle Pad See Ew หมี่เหลืองผัดซีอิ้ว

Method7 steps · about 45 min

1. 1

   Step 1: Combine the pork, 1 Tbsp soy sauce, and 1 Tbsp water and stir to mix well. Let marinade for at least 15 minutes.

   Marinate Pork · 15 minUses 200 g pork butt, cut into thin, bite-sized slices (you can substitute other protein of your choice) · 1 Tbsp soy sauce · 1 Tbsp water

2. 2

   Step 2: Meanwhile make the chilli vinegar. Halve the chillies lengthwise, removing seeds and pith for less heat if desired. Broil cut-side down on foil with the separate 2 garlic cloves until the chillies char and garlic browns; watch closely and remove garlic first if needed. Blend with ¼ cup white vinegar, adding only enough of the remaining vinegar to make a thin, runny sauce. Refrigerate unused sauce promptly.

   Uses Spicy chili peppers of your choice, you can use Thai chilies, serranos, or habaneros. · 2 cloves garlic · ¼–½ cup white vinegar

3. 3

   Step 3: Mix the 1 tbsp oyster sauce, 2 tsp stir-fry soy sauce, 2 tsp fish sauce, 1 tsp Golden Mountain sauce and 1½ tsp black soy sauce in a small bowl.

   Uses 1 Tbsp oyster sauce · 2 tsp soy sauce · 2 tsp fish sauce · 1 tsp Golden Mountain Sauce · 1 ½ tsp black soy sauce

4. 4

   Step 4: In a wok, heat just enough oil to cover the bottom until hot. Add the pork and spread them out into one layer, then let the pieces sear until browned on one side. Once browned, stir the pork and continue to saute over high heat until the pork is fully cooked. (If you have the patience, you can flip all the pork pieces and let them brown on the other side...I just never have that much patience with them!). Remove and set aside in a bowl.

   Uses share of oil enough to coat wok for pork · pork marinated at least fifteen minutes with one tablespoon each soy sauce and water

5. 5

   Step 5: Wipe excess pork-cooking liquid from the wok, add a little more oil and fry the 4 stir-fry garlic cloves over medium heat until the smallest pieces start golden. Add the eggs (2), raise the heat and let them half set, then scramble briefly. Toss in Chinese broccoli (200 g) for 20 seconds to wilt. Add the already cooked noodles, mixed sauce and sugar (2 tsp), raise the heat to high and toss until evenly coated.

   Uses additional share of oil for garlic and eggs · 4 cloves Garlic · 2 eggs · 200 g Chinese broccoli · 400 g fresh egg noodles, large size, pre-cooked · 2 tsp sugar · oyster sauce, two teaspoons stir-fry soy, fish sauce, Golden Mountain and black soy mixed together

6. 6

   Step 6: Once noodles are well coated, let them sit in the wok without stirring until some of the noodles on the bottom start to toast and turn brown; the timing for this will differ depending on the heat of your stove and the size of your wok, but it could be as fast as 15 seconds if you've got a high BTU stove. Stir the noodles, then let it sit again to toast some more; do this a few times until the noodles are toasted to your liking. Add the pork back into the pan, along with any juices that has collected in the bowl, and toss for 30 more seconds until well combined and the noodles are dry.

   Combine cooked pork with toasted noodles · 1 minUses precooked noodles tossed with garlic, eggs, Chinese broccoli, mixed sauce and sugar · pork fully cooked and browned, with its juices reserved

7. 7

   Step 7: Plate the noodles and sprinkle a little ground white pepper on top, then drizzle with a little of the chili vinegar. Enjoy!

   Uses white pepper · noodles toasted to taste and tossed with cooked pork thirty seconds until dry · chillies and the two condiment garlic cloves broiled and blended with white vinegar