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Diced Tofu & Pork Stir-fry on Tossed Ja-Jang Somen Noodle

by GMV - Got My Vote!' (follow)
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Asian (483)      Pork (120)      Tofu (66)      Stir-Fry (39)      Noodle (25)      Taiwanese (4)     
I adore Chinese fast food but the takeaways are quite oily and relatively unhealthy. So I am always on the lookout for healthier home-cook versions of my favorite dish.

Tofu with pork is a wonderful combination and this dish is absolutely delicious with Ja-Jang (black soybean paste) noodles.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 4 servings

200g minced pork
100g Taiwanese five-spice hard tofu
150g somen noodle
1/4 fresh savory cabbage
50g mini king oyster mushrooms
50g fresh shallots
20g Korean mild green pepper
5 tablespoon Ja-Jang (black bean) paste
4 mini truss-tomato
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
2 tablespoon oil
Salt and white pepper to season.


Diced the tofu and the mini king oyster mushrooms into small cubes.
Heat up some oil in pan. Stir-fry the mince pork until browned. Season with soy sauce.
Add in the diced tofu and the mushroom.
Season with white pepper, oyster sauce and sesame oil.

Remove from the pan, garnish with some green shallot and Korean pepper on top
Using the same pan, do a quick stir-fry of the cabbage over high heat. Season with salt and white pepper.

Meanwhile, boil 4 cups of water and cook the somen noodle for 5 minutes. Drain and remove.

While the noodle is hot, stir in the Ja-Jang paste. Toss well to combine.

Place the stir-fry cabbage on a large plate.

Place the Ja-Jang noodles on top of the cabbage.

Garnish the noodle with pork mince & tofu mixture.

Serve immediately with some mini truss-tomato.

I like this Recipe - 6
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