Stir Fried Eggs With Pork Noodles And Coriander Recipe
Ingredients
| Cellophane noodles | 1 Ounce | |
| 5 slices nitrite free bacon | ||
| Corn oil | 2 Tablespoon | |
| Stalk celery | 1 | |
| Cornstarch | 1 Teaspoon | |
| Scallions | 3 | |
| 2 teaspoons reduced sodium soy | ||
| 4 eggs, beaten lightly sauce | ||
| 4 egg whites, beaten lightly | ||
| Sugar | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Coriander leaves | 1/4 Cup (16 tbs), chopped | |
| Lean pork | 1/4 pound | |
Directions
Soak the noodles in a bowl of tap water for about 20 minutes.
Drain, cut in quarters and set aside.
Combine 1 tablespoon of the oil, cornstarch, soy sauce, sugar and pepper together in a bowl.
Add the pork and mix well with wooden spoon or hands.
Cut the bacon crosswise into thin strips and set aside.
Coarsely chop celery and scallions.
Heat remaining oil in skillet or wok.
Add celery and scallions and stir fry until celery begins to soften.
Add the pork and bacon and stir fry until meats lose their pink color.
Drain off fat.
Stir in noodles.
Cover and cook 2 minutes.
Chop coriander; add with eggs.
Stir and cook until eggs reach desired firmness.
Drain, cut in quarters and set aside.
Combine 1 tablespoon of the oil, cornstarch, soy sauce, sugar and pepper together in a bowl.
Add the pork and mix well with wooden spoon or hands.
Cut the bacon crosswise into thin strips and set aside.
Coarsely chop celery and scallions.
Heat remaining oil in skillet or wok.
Add celery and scallions and stir fry until celery begins to soften.
Add the pork and bacon and stir fry until meats lose their pink color.
Drain off fat.
Stir in noodles.
Cover and cook 2 minutes.
Chop coriander; add with eggs.
Stir and cook until eggs reach desired firmness.
Chef
