Shrimp paste is a favorite dish for young children, housewives can occasionally change dishes for their children when preparing with stir-fried mustard greens combined with grilled pork. This is also an ideal choice for a quick meal for busy first days of the week.
To make this noodle dish, housewives need to prepare 2 packages of instant noodles, 150gr of pork belly, 100gr of sweet cabbage, 2 cloves of garlic and a few branches of green onions and some other basic spices.
Next, wash the pork, slice the flag in an act, marinate with a little fish sauce, pepper and minced onions for about 15 minutes. Pull the mustard greens clean, cut into small pieces, stir-fry until the boiling water and drain. Steep the instant noodles in boiling water for about 1 minute to soften, then rinse with cold water so that the noodles do not stick. Wrecked garlic, chopped green onions.
Preheat a pan with a little cooking oil, add the meat to the island until it is harvested and burned, add minced garlic to the island to enhance the aroma. The heat level can be adjusted to avoid being pickled.
Continue to add the stewed radish to the pan, stir well for about 1 minute, then season with a little oil or fish sauce. When the vegetables start to soften, pick them separately to put on a plate to keep them crispy.
Add the noodles to the same portion of the meat, stirring them evenly so that the noodles soaked in the spices from the side-burned meat. If needed, housewives can add a little more water to prevent the noodles from getting too dry. Adding mustard greens and islanders helps the ingredients absorb the spices.
Add the stir-fried shrimp paste with the burnt meat to the plate, sprinkle some green onions and ground pepper on top to make the dish more eye-catching. chestnuts can be served with a little pickled cucumber and soy sauce mixed with garlic and chili for a stronger flavor.
