Easiest Way to Prepare Yummy 🐖🐖 Lard Na Noodles with Pork 🐖🐖

🐖🐖 Lard Na Noodles with Pork 🐖🐖.

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Ingredients of 🐖🐖 Lard Na Noodles with Pork 🐖🐖

1. Prepare of noodles.
2. You need 1/2 kg of wide rice noodles.
3. It's 2 clove of garlic,crushed.
4. It's 2/3 tbsp of dark soy sauce or sweet soy sauce.
5. You need 1/2 tbsp of each soy sauce and oyster sauce.
6. Prepare of soup.
7. You need 300 grams of pork tenderloin,thinny sliced.
8. Prepare 1/2 head of broccoli.
9. It's 250 grams of mushroom of your choice.
10. Prepare 1/2 head of carrots.
11. Prepare 1 bunch of each cilantro and spring onion.
12. You need 2 clove of garlic ,crushed.
13. Prepare 1/2 tbsp of each oystr sauce and soy sauce.
14. It's 1/2 tbsp of sesame oil.
15. Prepare 1 1/2 tbsp of cornstarch ,dissolve with water.
16. It's 1 of egg.
17. It's 1 1/2 cup of water or stock.
18. You need of seasoning.
19. Prepare 1 tbsp of soy sauce.
20. Prepare 1 tbsp of oyster sauce.
21. You need 1 tbsp of sesame oil.
22. You need 1/2 tbsp of sugar.
23. Prepare 1/2 tsp of ground black pepper.
24. Prepare of other.
25. Prepare 1 of oil to fry noodles ,and pork.
26. It's 1 tbsp of fermented bean paste ,optional.

🐖🐖 Lard Na Noodles with Pork 🐖🐖 step by step

1. Marinate pork with pork seasoning at least 2 hours keep in refrigerator,prepare vegetables.
2. Prepare wide rice noodles,seperate each bunch(it may come in the thick big bunch ),mix with all noodles ingredients.
3. Fry noodles in hot pan with one tbsp of oil ,on medium heat when you see the smoke from pan ,char in ..ZzzZZzzz..when it done is when some of noodles look crisp,chared and crushed garlic turn golden,heat off,set aside.
4. Make the soup ,first stir fry marinated pork with some oil,stir until cooked( add fermented bean in this step if use ),add water or stock ,seasoning and let it boil for 10 mins ,then add prepared vegetables ,5 more mins simmer,add cornstarch mixture ,stir,heat off,.
5. Serve hot,base bowl with some noodles,ppour hot soup over noodles ,serve with chilli,chilli in vinegar or lime sliced :).

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