Cooking: Flash-Fried Hot Dry Noodles

A dish I picked up recently. It’s basically stir-fried noodles, except it’s done the Dingding stir-fry way — stir-fried noodles with no Dingding in them.

Ingredients:

• Carrot
• Onion
• Garlic (important)
• Green chili
• Cumin powder
• Salt
• Soy sauce
• Black pepper
• Egg
• Pork
• Scallion
• Hot dry noodles (the pre-cooked kind)

Steps:

• Chop everything up. Slice what can be sliced, cube what can be cubed — the smaller the better. Garlic especially: smash it flat and mince it.
• Heat the wok, add cold oil, drop in the egg, and scramble it straight into bits. Take it out and set it aside.
• Heat the wok, add cold oil, then the scallion and the chopped pork, then the minced garlic. Fry until fragrant, then add the hot dry noodles and keep stir-frying over high heat.
• Add the scrambled egg from earlier, dump everything in, and stir-fry over high heat. Pour a little soy sauce down the side of the wok, add black pepper, keep going.
• Season with cumin powder and salt, toss a few more times, then kill the heat and plate it.

Verdict:

Really good — mostly it’s just fragrant. Before, I wasn’t using garlic or cumin and it came out so-so. Since I added those two it’s been straight-up airborne.