250 g of fresh fine egg noodles or Italian vermicelli noodles
1 medium onion
1 medium carrot
4 spring onions
1 small green pepper
1 small red pepper
5 tablespoons oil
1 teaspoon garlic, finely chopped
2 teaspoons of ginger, chopped fine
4 tablespoons bacon
1 Cup of cooked ham, dice
6 teaspoons of Chinese sauce char sui
1/2 Cup of bean sprouts, without the tips
3 teaspoons cornmeal
1 1/4 cups of chicken broth
Put the noodles in a large casserole with boiling water and cook until tender.
Drain them in a colander and put them on a clean cloth to dry. Cut the onion into four or eight pieces and separate the layers. Cut the carrot into thin strips.
Cut the spring onion into pieces of 5 cm and the peppers in squares of 2,5 cm.
Hot 1 tablespoon oil in a thick-bottomed frying pan. Put half the noodles and let them cook over a moderate heat during 5 minutes or until a golden, crispy "cake" has formed. Turn around and give it 5 more minutes, adding another spoonful of oil that drains down the wall of the pan. Put the noodles in a bowl and keep them warm. Repeat with the remaining noodles.
Heat the rest of the oil in a wok and fry the garlic and ginger until golden brown Add the onion, carrot and pepper and stir so that it mixes well over a strong heat during 3 minutes.
Add Bacon, diced ham and char sui sauce and re-order it another minute. Add soybean shoots and remove for a few seconds.
Fold the cornmeal into a little broth and incorporate it into the wok with the remaining broth. Stir until boiling and thickening. Place the noodle cake on a bowl and cut it with a knife. Pour the mixture with the pork. Serve immediately.
Prepare this dish immediately before serving. Bacon can buy it at your butcher's or in a tablecloth. To remove the fat from a homemade broth the easiest thing is to let the liquid cool and then put it in the fridge. The grease will rise to the surface and harden. Then, you just have to lift that layer of solid fat and throw it away. Hot broth can be frothy with a ladle, but with that method it won't be enough to remove all the fat, you need to slightly drag a paper napkin across the surface to remove the latest grease residue. Variation: if you can't find the bottled char sui sauce, replace it with 1 spoonful of hoisin sauce. It is a dark reddish brown sauce made from miles of ground and fermented soybeans, wheat flour, garlic, sugar and red rice. The latter ingredient is not the real red rice of Sri Lanka, but white rice reddened with food coloring. The hoisin sauce is the traditional accompaniment of pekingese roast duck and also pairs perfectly with pork-based dishes. The glazed meat with hosim sauce during cooking takes on a pink look.
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