- pork chop - 2
- pickled cabbage - 1 can
- oyster sauce - 1 tsp
- canola oil - 1 tsp
- garlic - 2 cloves
- water - 1/2 cup
- cornstarch - 1 TBSP
- chicken broth - 2 cups
- salt & pepper - pinch
- vermicelli - 1 package
- soya sauce - 1/2 TBSP
- In a large bowl soak vermicelli noodles in cold water.
- Cut the pork chops into thin slices and marinate with salt, pepper, and oyster sauce. Set aside.
- Rinse the pickled cabbage in cold water, to remove the salt. About 3-4 times.
- Heat oil in a wok or non stick pan, add chopped garlic and pork, fry until no longer pink and golden brown, add pickled cabbage, fry for another minute. Dissolve cornstarch in water in a small bowl. Add water in the wok, then add cornstarch water, cook for 3 minutes until the sauce is thick. Add the soya sauce and adjust seasoning accordingly.
- In a medium saucepan bring to a boil the chicken broth and put the vermicelli inside. cook for 30 seconds or until the noodles are cooked. Remove noodles and put in a large bowl with some broth, top with a generous spoon of pork mixture.
Source: Chichilicious
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