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Pork with Crispy Noodles
- Difficulty
Easy
Published 1980
In this recipe thin, tasty pieces of pork tenderloin, mixed with fresh ginger and crisp scarlet and white radishes, are piled on to a nest of crispy noodles. It is always popular with children.
Ingredients
4 oz 100 g - oil for deep frying
2 clov
Method
Boil the noodles in salted water for 6-8 minutes. Rinse under cold water and drain. Put a large round shallow serving dish in a low oven to warm.
Heat the oil in a deep pan until smoking. Put in the boiled noodles and fry at high heat until golden brown and crisp. Lift out with a slotted spoon and drain on absorbent paper. Spread the noodles in the serving dish and keep warm in the oven
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