PORK AND MUSHROOM FRIED NOODLES

We are really a big fan of noodle. My family never end our week without having some nice and steamy noodles in the table. It is always a comfort food for us and it doesn't matter whether the season is so hot or so cold. And that is why I always want to store some of the best deals I found in Binondo China Town, it is the dried version of the noodles that they perfectly prepared. It last for about a year, only if it is stored properly. It doesn't have to be in the fridge, but at least store it in a room temperature and put it in a dry container with lid. You can store it up to a year and the taste doesn't seem to change at all. I always recommend you to use the noodles in LING NAM as I cannot commit other brands. One closest to it that I can vouch for is the Saporro Noodles. But if you want the perfect one that almost resembles to the texture and consistency of the one cooked in Northpark Restaurant (their fried noodles/specialty of the house) it is still best to have the one from Ling Nam. I made this noodle recipe as simple as possible and I would like to encourage you to explore and put some of the ingredients that you prefer. Today a different version of noodle recipe will be presented to you as I fried it over instead of putting a soup on it. I used the fresh noodles from Lingnam which is perfect for frying the noodles.There is no rule here, put as much ingredients as you want. It is your choice. Go out and explore which one suits your taste. Now check out my ingredients here.

INGREDIENTS:

1/2 kilo Pork tenderloin cut into strips

Flour for coating the pork

1 cup slice button mushrooms

2 tbs dark soy sauce

water and cornstarch mixture 

salt and pepper to taste

2 tbs sesame oil

1/2 kilo noodles from Lingnam

Vegetable for frying the noodles

PROCEDURE:

1. Slice the pork thinly and season with salt and pepper. Coat with flour until crispy and golden brown. Once all the pork has been fried, set it aside.
2. Fry the noodles in a very hot oil and allow to cook for about 1-2 minutes only. You can say that it's cooked once the color of the noodles turns brown. Don't overcook it. Once cooked, put it in the colander and strain the remaining oil.
3. On a frying pan, put the water and cornstarch mixture, season with soy sauce, sesame oil and some more pepper to taste. Bring to a boil or until the sauce is thick. 
4. Put the mushrooms and the pork strips and turn off the fire immediately. 
5. Layer the noodles in a serving plate and pour in the sauce mixture.
6. You can either top it with some green onions or any other veggies of your choice.

Enjoy cooking!!