Name: Fried Noodles with Bean Sprouts and Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Black bean sprouts; 200g Pork tenderloin; 100g Sweet potato vermicelli; 50g Chives; 5 cloves garlic; 3 pcs Dried chili; 5g salt; 15g Soy sauce; 2g starch; 5g Cooking Wine; 150ml drinking water; Some Peanut oil

Fried Noodles with Bean Sprouts and Pork

by Nuan Nuan Shang

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Bean sprouts fried vermicelli is a dish that Thu Sheng and I ate in a Shaanxi noodle restaurant. At that time, if Thu Sheng insisted, I would not order it. I always felt that the combination of bean sprouts and vermicelli was a bit strange. Captured my stomach. The whole dish tastes slightly spicy because of the addition of dried chili, which is more appetizing and neutralizes the beany taste of bean sprouts. The noodles are stewed with a special flavor and the sauce is rich, and the bean sprouts retain a little while the noodles are delicious. The taste is so delicious that you can't stop the chopsticks. This time I added some shredded pork when I copied this dish at home. The tender shredded pork and the refreshing bean sprouts seem to go better. I sprinkle some leeks to improve the color. It can be used as a meal and also can be used as a cheek. Eat it directly as a staple food, and use a popular slogan on the Internet to describe it as "It's so delicious that you can't stop it"!

Fried Noodles with Bean Sprouts and Pork

1. Soak the bean sprouts in salt water for 15 minutes and then control the water. Choose a good leek, wash and cut into small sections, slice garlic, wash and remove seeds from dried chilies.

2. Cook the sweet potato vermicelli, remove the water and set aside, shred the tenderloin, add 2 grams of salt, 5 grams of organic soy sauce, 2 grams of starch, and 5 grams of cooking wine, mix well and marinate for 20 minutes

Fried Noodles with Bean Sprouts and Pork recipe

3. After the pan is heated, put a little more peanut oil, add the marinated shredded pork and fry it quickly and serve it for later use.

4. Use the remaining oil in the bottom of the pot to saute the garlic slices and dried chilies

5. Add the processed bean sprouts, add 3 grams of salt, and stir-fry on medium heat until the bean sprouts are broken

6. Add the cooked sweet potato vermicelli, add 10 grams of organic soy sauce, 3 grams of soy sauce and 150 ml of hot water, mix well and cook for 2-3 minutes until the soup is absorbed by the vermicelli