Stir Fry Thin Noodle with Chinese Sausage and Ground Pork

Light but hearty meal – That probably the best way to describe this Stir Fry Thin Noodle with Chinese Sausage and Ground Pork recipe. I was so craving for stir-fry noodle that is not too greasy, too oily, light but yet fulfilling. For stir-fry noodle, many Chinese take-out restaurants would have it cooked with a massive amount of oil. That is a no-no for me. I am not a big fan of oily noodle, though I would say there are some authentic Chinese noodle that are very delicious when bathed in oil, like Sichuan style noodle – it is just their cooking method. Yum!

Anyhow, I did not use that much oil in this stir-fry thin noodle recipe, only a couple tablespoons of oil. Therefore, I did not find the stir-fry thin noodle to be too greasy and, with Chinese sausage and Ground Pork in it, the meal itself is very satisfying. I am a meat-lover so I usually need my portion of meat to have my meal to be enjoyable – though I also enjoy vegetarian dishes, believe me.

In other words, score! All I want are all in the dish itself – a bit of carbs (the noodle), a bit of meat (sausage and ground pork), and a bit of veggie (carrot and youchoy). So, this Stir Fry Thin Noodle with Chinese Sausage and Ground Pork is a perfect combination of all. Oh, by the way, you can add or reduce or even use a different kind of meat or vegetables for this recipe. In essence, cooking is very customizable ^-^

Tip: In general, you can reduce the amount of oil used, if you boil the noodle half-cooked first, before stir-frying it.

Ingredient:

• 12 oz dried thin chinese-style egg noodle
• ¼ lb ground pork
• 1 cup carrot, finely julienned
• 3 eggs, beat lightly with fork
• 5 stalks youchoy, cut into 2-inch long
• 2 pieces chinese sausage, cut into ½-inch thick
• 1 tablespoon dried shrimp (ebi), soaked until they are softened, about 3-5 min
• 1 tablespoon minced garlic
• 1 tablespoon thinly sliced shallot
• 1 tablespoon oyster sauce
• 6 cups water to boil
• 2 tablespoons olive oil
• Salt and pepper to taste

Direction:

1. Boil water and cook dry noodle until it is a bit soft.
2. Heat oil in a wok in a medium heat. Cook the beaten egg until it is done. Set aside.
3. Add oil to the wok and let it heat up a bit. Then, add garlic, shallot, carrot, and ground pork. Cook until no more redness in ground pork.
4. Add oyster sauce, salt, pepper, chinese sausage, soaked dried shrimp and the soaked water. Give it a good stir.
5. Add boiled noodle, youchoy and the cooked egg. Stir for about 5 min to mix it well.