Ingredients: noodles, pork, mung bean sprouts, spinach, eggs, carrots, cucumbers, salad oil, salt, green onions, cooking wine, soy sauce, garlic, white sesame seeds (cooked), corn starch, water
Methods:
1. Cut lean pork into thin strips, ginger, garlic, green onions, chopped
2. Stir the meat with salt, soy sauce, salad oil, cooking wine and water starch for about 1 minute and leave to marinate for 10 minutes
3. Mix the sweet noodle sauce, sugar and water in a bowl and set aside
4. Heat half a bowl of oil in a wok until 40% hot, stir fry the meat until browned and remove from the wok
5. Pour out the excess oil, leaving 1 tbsp. of oil left, stir fry the ginger, garlic and green onion with the remaining oil to bring out the aroma
6. Pour in the seasoned sweet noodle sauce, stir-fry aroma
7. Pour in the pre-fried shredded pork, stir-fry quickly until evenly colored, add a little water starch thickening, and set aside
8. Add a little salt, beaten eggs, poured into a hot frying pan fried into an egg skin
9. Heidelberg pot filled with water to boil, add bean sprouts and carrot julienne blanch for 1 minute to lift up
10. Turn off the heat with the residual temperature can be blanched spinach, take out the net pot, will be blanched vegetables cooled with water
11. Eggskin julienne, cucumber julienne, blanched carrots, bean sprouts, spinach drained
12. Heidelberg pot with a little salt, boiling water, put the noodles should be immediately point of cool water, because the pot's temperature is quite high
13. Repeatedly The noodles will be cooked when you tap the cool water twice. Remove the noodles immediately as the temperature inside the pot is quite high
14. Remove the mesh pot and immerse it in the cool water, rinse with cool water
15. Leave it to drain for 2 minutes, sprinkle a few drops of sesame oil on it and mix it well
16. Put the noodles into a large bowl, add all the vegetables and egg skin, shredded pork and meat sauce, sprinkle with sesame seeds, and you can also add a little bit of balsamic vinegar to add aroma