An upgraded saucier chapagetti that is filled with pork but still has the distinct flavor intact. And, don't forget to top it with an egg! Delicious, easy and quick.
Course: Main Course
Author: Jennifer | Chopsticks and Flour
1package of chapagetti
2oz (50 g)porkpork loin or pork belly
1tspolive oilfor black bean powder package
Chop the onions and pork into bite sized pieces.
In a small bowl, pour in the powder package, and then the oil package and an additional 1 tsp of oil. Mix it so it becomes a thick sauce. Set aside.
Heat a small frypan (or pot) on high heat and add in the pork. Stir-fry until no longer pink. Add in the onions and stir-fry until the onions are soft and the pork is fully cooked through. Continue to mix.
*The pork should give out enough fat for the onions. If there is not enough, add a bit of oil with the onions.
Pour in the powder package mix. And then the additional sugar, soy sauce and oyster sauce. The sauce will be thick. Throw in the peas.Stir around and coat the peas, onion and pork. Add in about ¼ cup of water to loosen the sauce. Bring to a boil and simmer for a minute or two.
On a side stove top, heat a pot of water. (You can put the water on the stove before you cook the sauce if you can multi-task!)Once the water is boiling, add in the instant noodles and the dried vegetables. Cook until the noodles are soft (or I prefer al dente). About 5 minutes according to the packaging.
Once the noodles are cooked, drain through a sieve and run through cold water. The cold water will make the noodles more chewy. Set aside if the sauce is not ready yet or throw them into the sauce pot.
Mix the sauce and noodles together in the pot. Plate on to a pretty plate. Top with a fried egg! Enjoy!