Egg Noodles with pork & mushrooms

Ingredients :

250 g. of oriental egg noodles (flat variety)
150 g. of liempo (pork belly), diced
1 small carrot, julienned
1 bunch of sibuyas na mura (onion leaves)
1/2 c. of dried, or 1 c. of fresh, mushrooms (black chinese variety, abalone or oyster)
1 tbsp. of minced garlic
1 onion, diced
1/8 c. of dark soy sauce
3 tbsp. of oyster sauce
2 c. of mushroom soaking water (or meat broth if using fresh mushrooms)
1 tbsp. of cornstarch
1 tbsp. of cooking oil
1/2 tsp. of sesame seed oil
ground pepper
salt (optional)

How to :

Cook noodles according to package directions. Drain and set aside. Slice the mushrooms.

Heat a heavy skillet or wok. Pour oil and heat to smoking point. Sprinkle salt over diced pork (this is optional, as too muc salt at this stage may make the fisnished dish too salty). Stir-fry diced liempo until quite brown and texture is almost like chicharon (pork cracklings). Remove from skillet and drain on paper towels.

Reheat oil. Saute garlic and onion. Cook for about 30 seconds, then add julienned carrots. Meanwhile mix together mushroom soaking water, soy sauce, oyster sauce, cornstarch and ground pepper. Pour into skillet or wok and stir until liquid is no longer cloudy. Add noodles to the skillet; return pork. Drizzle sesame seed oil. Toss everything to distribute ingredients evenly and to coat noodles with sauce, about 1 minute.

Serve hot with sliced kalamansi (native lemon).

Notes:

Soak dried mushrooms in warm water for 15 to 20 minutes before slicing.

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