I bought a bunch of stuff from a Chinese grocery this week. I stopped by the cooked food counter at the store, and got some Chinese roast pork. I haven’t tried any roast pork in US that is as yummy as the ones I had in Hong Kong. The ones in Hong Kong are usually caramelized with a thick layer of honey, and the meat was so tasty. I remember I’ve seen someone made roast pork from scratch once. I visited a friend in Toronto years ago. We went to my friend’s buddy’s restaurant for dinner. The owner marinated the boneless pork in some heavy reddish-colored sauce over night. He pierced one end of the meat pieces on a metal stick. He started a fire in an open pit at the backyard of his restaurant. He put a tall hollow cylindrical metal structure over the open pit. He laid the metal stick (with meat on) on the cylindrical metal structure above the fire. I think this was very clever because the tall structure gave extra height so that the meat didn’t get burned and the heat was trapped inside the cylinder like an oven. I forgot how long he cooked the meat. That was the only time I tried freshly cooked roast pork. It was so yummy.. Some of my friends actually try to make roast pork at home. It was ok, but it was nothing close to the restaurant version. This is something I would leave it to the professionals. With all the work that it involved, I rather pay $8 to get a pound of roast pork at the store instead. Hahahhah. Anyway, roast pork goes very well with rice or noodles and make a simple and yet yummy meal. I felt like I need to do some work since I already got ready made roast pork. I tried to make the noodles a bit fancier to make up my laziness. LOL.. I learned how to make crispy noodles from a friend’s father. I saw him made that before. This was my first time imitating what he did. The result was not bad at all. It did resemble the crispy texture of restaurant version of pan-fried noodles. Ok, I claimed success in this dish. LOL.
Ingredients (Serves 2):
- Roast Pork, ½ pound (you can get them from a Chinese grocery store, it’s already cooked)
- Pan-fried style noodles, ½ bag
- Chinese cabbage, ½ pound (or you can use whatever veggie you prefer)
- Soy sauce, 1 Tbsp
- Oyster sauce, 1 Tbsp
- Water, 2 Tbsp
- Honey, 1 Tbsp
- Sugar, 1 tsp
- Garlic, 1 clove
- Let’s mix the sauce first. Finely chopped garlic. Put it in a small bowl. Add soy sauce, oyster sauce, water, honey and sugar. Mix it well. Put it aside.
- Boil a big pot of water. Use high heat. When the water boils, put the noodles in the water. Let it cook for two minutes. Turn off the heat. Run the noodles in cold water a few times to get rid of the extra starch. Drain the noodles well using a colander.
- Use a large non-stick frying pan. Spray non-stick cooking oil to the pan. Lay the noodles flat and in a thin layer evenly. Let it cook for 3 or 4 minutes. Use a flat spatula to check if the noodle turns crispy or not. You can use the spatula to press down the noodles to help this process.
- When the noodle turn crispy on the bottom. We can cook the other side. Before we flip over. Spray non-stick cooking oil on the noodles first. The easiest way to flip it over is to use a plate to help. I put a plate on top the noodles in the pan like covering the noodles in the pan. Then I hold the frying pan on my right, and my left hand hold the plate tight and strong. I turn the frying pan over so that the noodles land on the plate of my left hand. Then I just slide the noodles back to the plate. Hehhehe..
- Let the noodles cook for a few minutes on the other side until it is crispy. Remove the noodles from the frying pan. Put it aside. I used a pair of scissors to divide the noodles like a pizza.
- Then you can stir fry the vegetable on the frying pan. Just add a little bit of oil, salt and garlic. It would pretty yummy.
- Assemble some noodles, some roast pork and some veggie on a serving plate. Drizzle some sauce over the noodles.