Stir-fried Mung Bean Noodles and Ground Pork
Yummy stir-fried recipe from simple ingredients called "Phat Wun Sen"
Last Modified On: Wednesday, 21/December/2011 10:09:36am
Back to Stir-Fried Dishes
1 small pack mung bean noodles
100 g. ground pork
1 large egg
1/3 cup carrot, shredded
1/2 head of onion
2-3 sprigs cilantro
2 dried shitakae mushrooms
1 Tbsp thin soy sauce
1 tsp seasoning soy sauce
2 Tbsp oyster sauce
2 tsp sugar
1/2 tsp ground pepper
2 Tbsp vegetable oil
1. Soak mung bean noodles and dried shitakae mushrooms until soft, then cut mung bean noodles into short lenght about 2", and squeeze water from shitakae mushrooms (keep mushroom water) and cut into thin slices.
2. Peel onion and carrot skin, cut cilantro stems, and remove tomato stem, wash dirt, and pat dry. Then finely slice onion, coarsely chop cilantro, cut tomato in quarter, remove all seeds, and cut into small pieces.
3. Heat oil in a wok on medium heat. When oil is hot, add sliced onion, fry until fragrant and onion is getting cook, add ground pork. Stir-fry until the pork is getting cook, add shredded carrot, stir until carrot is getting soft, add sliced shitakae mushrooms, and season with thin soy sauce, seasoning soy sauce, oyster sauce, and sugar.
4. Stir-fry until all ingredients mix thoroughly, make room for egg in the middle, scramble with spatula, and spread egg in a thin layer. When set, turn to the other side.
5. Add mung bean noodles and 1/4 cup mushroom water, stir well, then add cut tomato, stir until all ingredients mix thoroughly, add chopped cilantro, stir quickly, and remove from heat.
6. Place stir-fried mung bean noodles and ground pork on a plate, sprinkle with chopped cilantro, and serve immediately.