Shredded Pork with Mung Bean Noodles
A cold appetizer of mung bean jelly noodles and shredded cucumber topped with stir-fried lean pork.
Ingredients
mung bean noodles (washed, soaked until soft, cut into strips)
300 g
cucumber (washed, cut into strips)
50 g
green onion (washed, cut into strips)
1
ginger (washed, cut into strips)
1
garlic (washed and minced)
3 cloves
cornstarch
to taste
cooking oil
50 g
cooking wine
2 tsp
fine salt
1 tsp
MSG
2 tsp
pork loin (cut into strips, mixed with salt, cooking wine, cornstarch, and water)
50 g
egg
1
Instructions
1
Step 1
Cut the pork into strips, add salt, cooking wine, cornstarch, and water and mix well, then place in hot oil and fry until cooked through.
2
Step 2
Wash the mung bean noodles, soak until soft, and cut into strips. Wash the cucumber and cut into strips. Arrange them together on a plate. Wash the garlic and mince it. Wash the green onion and cut into strips. Wash the ginger and cut into strips.
3
Step 3
Heat oil in a pan, add ginger strips, green onion strips, MSG, and pork strips, stir-fry until well combined, then pour over the mung bean noodles, sprinkle with the minced garlic, mix well, and serve.
