Friday, 29 January 2010

Post 161: Fast Noodles and Slow Pork.

Something of curate's egg this one. On the one hand, the meat was just a ready meal, on the other I did my best job yet of knocking up some noodles. I may have been helped by a brand new knife, which certainly aided the excitement.

For the noodles, I chopped:
- 1 small onion, finely
- 2 cloves of garlic rubbed into a paste with my new Garlic Card (which are a waste of time by the way)
- 4 dried chillies
- 1 tea spoon chopped ginger
- 1 medium carrot, 1 courgette, 1 pepper matchstick (told you I was excited about the new knife)
- 20 asparagus spears cut into 1 - 1 1/2" sticks
- two packets medium thick noodles

When the pork was into it's last ten minutes of cooking, it was time to start the noodle-doodles. When these went into the boiling water, I started the ingredients frying in a hot wok in sesame oil, starting with the onion, garlic and ginger and then shortly after following with each of the vegetables. To these I then added a tablespoon of oyster sauce and about the same of thick soy sauce.

And then in and stir with the drained noodles. The added oyster and soy sauces were just enough to coat the noodles to give a moist rather than runny effect. Spicy, crunchy, quick, tasty, happy days. I could have been happy with these on their own; I was that pleased with them.

However, 4 thick slices of moist thick belly pork only made things even better - even if this wasn't really proper cooking.


  1. Looks very tasty. What may I ask is a garlic card? Never heard of such a thing? Is it a credit card with no money attached?

  2. It's like a credit card with little nobbley bits on it and you rub garlic around it and it becomes a puree. It's good if you especially want puree, but if you're just using garlic it's more effort than just chopping it.

    Here they are:



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