Stir-Fried Round Egg Noodles

Experimenting on cooking food is not my stuff but I do it rarely. Last year, that's what I've done when I think of something to be served on the table, to commemorate the day of a past loved one.

In order I could serve more food, I think of something that's low on budget. Until, I got the idea of trying something new, that is, to cook stir-fried miki noodles. Yes, that was the first time I do it. The recipe in playing in my mind as well as on how to do it. So, I went to market and bought all the ingredients needed. When all things were set, I started to cook. Here's my version of stir-fried miki noodles.

STIR-FRIED MIKI NOODLES
Ingredients:
1 pack round egg noodles or miki noodles
1/4 kilo pork, diced
1/2 kilo cabbage, shredded
1/4 kilo carrots, stripped
1/2 clove onion
4 pcs garlic, minced
1 tsp black pepper
4 tbsp soy sauce
3 tbsp vegetable oil
1 cup warm water
salt to taste

Preparation:

*Vegetable oil is just an alternative when no oil is extracted from pork.

Soak the miki noodles in warm water and then set aside. Preheat the pan and put the pork fats. When oil is already extracted, add the pork meat. Let it cook until it is toasted. When done remove it in the pan and set aside.

Using the extracted oil from pork fat, saute the garlic until golden brown, then add onion. Put cabbage and carrots together. Add the soy sauce and black pepper, stir occasionally. Drain and mix the miki noodles. Steam for a couple of minutes, while stirring occasionally. Add salt to taste. Serve while it's hot.

Cook more with just a small budget. Enjoy eating with a cup of rice.

Share this:
Facebook Twitter Google+ LinkedIn Technorati Tumblr StumbleUpon Delicious Reddit Digg Newsvine
Kitchenetics, main dish, noodles, recipe, Rate this post: {[['']]}	Like it?