Again looking for idea recipes pork noodles in 3-2-1 sauce that are interesting? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious pork noodles in 3-2-1 sauce should have had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of pork noodles in 3-2-1 sauce, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare pork noodles in 3-2-1 sauce good home, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings used for prepare

1. Use 3 tbsp oyster sauce
2. Prepare 2 tbsp soy sauce (dark, if you have it)
3. Prepare 1 tbsp honey
4. Use 1 tbsp mirin
5. Prepare 1 tbsp rice vinegar
6. Prepare 1 tbsp toasted sesame oil
7. Use 1 tbsp minced garlic
8. Prepare 1 tbsp minced ginger
9. Prepare 350 g ground pork
10. Prepare 1 crown broccoli, chopped into bite-sized pieces
11. Prepare 1 cup baby corn, chopped into bite-sized pieces
12. Use 5 green onions, chopped with whites and greens separate
13. Take 1/2 cup chicken stock
14. Prepare 1 tbsp cornstarch
15. Take 250 g rice stick noodles
16. Prepare Toasted sesame seeds for garnish

Stir fry pork in small batches until browned, (it does not need to be cooked all the way through). Remove from pan and set aside. Add more oil to the pan if needed and add vegetables. Combine ground sausage, onions, and garlic in a large pot or skillet with tall sides.

Steps to make Pork noodles in 3-2-1 sauce:

1. In a small bowl, make the sauce by combining the oyster sauce, soy sauce, honey, mirin, rice vinegar, and sesame oil, then stirring in the garlic and ginger.
2. Add a small splash of veg oil to a large nonstick pan on medium-high heat. Add the meat and fry until brown, about 5 minutes. If the meat gives off a lot of water or oil, drain the excess liquid. Add the broccoli and baby corn as well as a pinch of salt and a few grinds of black pepper, and continue frying for 2 to 3 minutes, until the veg are softened but still crunchy.
3. Add the sauce and white parts of the green onions to the pan. Stir to combine, then pour in the chicken stock. Bring to a simmer. Make a slurry by mixing the cornstarch with a few tbsp cold water, and add it to the pan. Stir until the sauce thickens slightly, about 2 minutes.
4. Cook the rice stick noodles according to the package instructions. Drain well, then add them to the pan and toss to combine. Garnish with a sprinkle of sesame seeds and the green parts of the green onions when serving.
5. Done and ready to serve!

Return the skillet to the stove over medium heat. Add the cream and both mustards. Now mix, scraping the bottom of the pan to dissolve the tasty golden bits stuck to the bottom of the pan into the sauce (free flavour!); and In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated.

relatives or to be inspiration for you who want to do culinary business. Good luck!