Rice Noodles with Mustard Pork

Name: Rice Noodles with Mustard Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 small handful rice flour; 1 piece Tenderloin; 1 piece Mustard; 1 small bowl Black Fungus; 1 piece Baby cabbage core; 1 tablespoon pepper; 1 tablespoon starch; 2 tablespoons Soy sauce; Some oil; Some salt

by Scarlett WH

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

With this plate of stir-fried pork with mustard greens, a bowl of broth, and a pack of rice noodles, you can enjoy a breakfast or light meal with meat, vegetables, and soup in three minutes. It is most suitable for working people who don’t have time to make it. People who want to be lazy and don’t want to cook. The boiling broth, the soaked rice noodles are brought to a boil, and they are immediately picked up in one minute, blanch a few green cabbage leaves, and then pour a spoonful of delicious mustard pork on the white rice noodles. The hooked mustard pork shredded pork slowly melted away on the rice noodles, the deliciousness, and the fascination. . . "

Rice Noodles with Mustard Pork

1. Prepare raw materials;

2. Soak the rice noodles softly according to the method described in the instructions;

3. Add appropriate amount of salt, starch, light soy sauce and cooking wine to the shredded pork and mix evenly;

4. Heat the pan with cold oil, add the marinated pork and stir fry;

5. Stir-fry the shredded pork and add shredded mustard tuber to stir fry;

6. Then put in the fungus wire and stir fry;

7. Add appropriate amount of light soy sauce and water into it;

8. Add appropriate amount of salt and pepper to taste;

9. Finally, add an appropriate amount of water starch to thicken the fire to collect the juice until it becomes thick;

10. After the broth is boiled, add soft rice noodles;

11. Add appropriate amount of salt and pepper to taste;

12. Finally, turn the baby cabbage into a boil, turn off the heat, put it in a bowl, and sprinkle with chopped green onions on the surface.

13. It's ready to eat.

Tips:
1. Soak the mustard with water before frying to remove part of the salt; 2. Add a little water to the fried mustard pork, so that if you don’t like to eat the soup powder, you can leave some soup and you can mix the rice noodles dry; 3 The greens are whatever you like, there is just one baby vegetable left in my house, so let's put it.