Fried noodles are home cooking. Add plenty of vegetables and it is better for you as well as better to eat, and a measure of stock makes the whole pan taste sweeter. Shop-bought stock is fine here. If you insist on making every component yourself, the preparation alone will finish you off — and not many people who are already busy have the patience for that. Use a good seasoning where it counts and you can put a genuinely fragrant meal on the table without much trouble: wholesome, light and very good.
Ingredients:
Pork lard 2 tbsp, dried shiitake 4, salt a pinch
Carrot 200 g (shredded)
Pork belly 80 g (sliced into small pieces, marinated in soy sauce, white pepper and minced garlic and kept in the fridge)
Cabbage 300 g, stock 200 g
Oil noodles 600 g, fried shallots to taste, chopped spring onion a little
Method:
1. Heat the lard in a wok and fry the soaked, shredded shiitake with the salt until fragrant. Add the shredded carrot and the marinated pork and stir-fry until the pork is nearly cooked.
2. Add the washed cabbage, torn into large pieces, and stir-fry, then add the stock. Adjust with salt or seasoning as needed.
3. Add the oil noodles and stir-fry until the liquid has gone, then stir through the fried shallots. Plate up, scatter over the spring onion, and it is done.