1 Cup (90 g) of bean sprouts, without the thin ends
1 toasted nori leaf, cut into thin, narrow strips
Heat vegetable oil over medium heat in a large deep frying pan or a wok. Skip pork, spring onions and carrots between 1 and 2 minutes, or until the meat starts to change color be careful not to fry them too much or the meat will get too hard and the vegetables will pass.
Add chinese cabbage, noodles, water, the shoyu, Worcestershire sauce, mirin and sugar. Cover it and let it cook for 1 minute.
Pan the soybean sprouts and use two foamers or spatula; long metal to mix vegetables and noodles with sauce. Serve immediatelyinent, spreading over the nori chopped into julienne.
Cut the vegetables into thin strips, but not too much, because they'd be left lacias as soon as they were thrown in the pan.
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