- 1 Hairy Melon, peeled and diced
- 500 g Mung Bean noodles
- 200 g pork tenderloin, cut into thin slices
- 4 cups/1L low sodium chicken stock
- 5 Dried shiitake
- 2 garlic cloves, minced
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
Soak the shiitake in enough water to cover them until they are soft. Then cut the shiitake into slices, reserving the water for use later.
Place the noodles in a big pot and add the chicken stock and reserved shiitake soaking water. Boil until the noodles absorb most of the liquid.
Heat the wok and heat 1 tbsp olive oil, then add minced garlic cloves, fry until aromatic. Then add the pork tenderloin and cook until just cooked through. Set aside.
Heat another 1 tbsp olive oil, put the diced hairy melon into wok, stir fry until the hairy melon is soft.
Add the shiitake, pork and noodles back to the wok. Add the remaining condiments, stir to distribute evenly. Continue frying until cooking liquid has dissipated.
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