MIXED NOODLE STIR FRY WITH CRISPY PORK (MIKI BIHON CON LECHON)

One of the perks of roasting a joint of meat is having some leftovers to rehash the day after. I never let any go to waste. Aside from the usual sandwiches and salads, I incorporate them in other dishes.

I like using leftover roast belly of pork in fried rice, stir fried with vegetables or like it better still, stir fried with noodles. 

I used a mixture of egg noodles and rice vermicelli for this dish. An assortment of other ingredients such as vegetables, fish balls and black fungus creates a balance of flavour that is essential in a noodle dish. 

A comforting yet at the same time exciting dish that can be served at any meal (yes, even breakfast).

Ingredients:

100 gms. of dry egg noodles
100 gms. of dry rice vermicelli
1 cup of sliced leftover roast pork meat
1 carrot, sliced in thin diagonal slices
3 cloves garlic, chopped
4 fried fish balls, sliced
1/2 c. of soaked black fungus/cloud ear slices
1/2 cup of spring onions cut into 1" lengths, white and green part separated
2 tbsps. light soy sauce
1 tsp. sesame oil
1 tbsp. oyster sauce
1 tsp. sugar
4 chinese leaves, halved lengthwise and sliced into 1" wide slices
1/2 c. good chicken or pork stock
cooking oil
crackling (crispy pork skin) for topping

Method:

Cook the egg noodles until al dente. Rinse with cold water and drain. Soak the rice vermicelli until nearly soft. Both noodles should be under done because they are still going to be fried twice. Mix the noodles together. 


Heat a wok on high heat. Add 1/4 c. of cooking oil. When it is very hot, add the noodles and the light soy sauce. Stir fry for 3 minutes on high heat. Transfer to a dish. 


Heat up a clean wok. When it is very hot, add 2 tbsps of oil, then the carrots and stir fry. When the edges start to change color, add the garlic, roast pork meat, fish ball slices, black fungus, the whites of the spring onions, the oyster sauce and the sugar. Stir fry for 1 minute, then add the noodles, chinese leaf, the green part of the spring onions and the stock. Stir this just until the chinese leaves start to soften. Transfer to a serving dish and top with the pork crackling.

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