Home version of fried noodles

Cut a few ginger slices and soak a green onion segment in purified water (cool and boiled) and set aside.

Cut the tenderloin into thick slices and shred it into large bowl. Add appropriate amount of salt, chicken essence, thirteen spices, white pepper, oil and soy sauce and mix well.

Then add the starch and the prepared onion and ginger water in one direction, stir evenly, and set aside.

Wash the carrots, scrape them, slice them into shreds, remove the dry skin from the onions, wash them and cut them in the middle, then slice them and set aside.

Wash the mung bean sprouts and drain them, wash and shred the cabbage (lotus white), wash and shred the peppers, wash the onions and garlic sprouts and slice them with a diagonal knife.

Boil the dough in a pot, bring to a boil, cover with cold water and set aside.

Heat the wok dry and add an appropriate amount of oil (hot pan and cold oil will not stick). When the oil temperature rises (smoking), turn down the heat and add the mixed shredded pork (this is the amount for one person), stir-fry until it is coloured.

Turn up the heat, add the above mentioned vegetables and stir-fry until cooked through.

Turn down the heat and add the seasonings: salt, chicken essence, cumin powder, white pepper, chili powder, soy sauce, and oil. Turn up the heat and stir-fry until the flavor is absorbed (you can turn down the heat and add a chopstick to taste).

Then add the noodles for one person (you can also use mochi or various noodles that have been soaked in water) and stir-fry for half a minute and it is ready to serve.

Transfer to a plate and eat.

Home version of fried noodles

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