Thinner noodles are better suited for this dish. If you have ‘Somen’, Japanese Thin Noodles, that’s ideal. But I always use Capellini (Angel Hair Pasta) which is the best alternative for me. The sauce can be made by mixing all the ingredients. Pork slices are cooked in the boiling water with Capellini, so you don’t use oil. This dish is so quick & easy, so nutritious & healthy, and delicious!
1 serving Capellini (Angel Hair Pasta) *OR ‘Somen’ Japanese Thin Noodles
100g Pork *thinly sliced
Salt & Pepper
1 tablespoon Potato Starch Flour OR Corn Starch Flour
Salt for cooking
1 tablespoon Soy Sauce
1/2 teaspoon grated Garlic
1/2 teaspoon Toban Djan (Chilli Bean Sauce) *OR Chilli Flakes as required
1/2 Spring Onion *finely chopped
1/2 Tomato *diced
- To make the sauce, combine all the sauce ingredients in a small bowl.
- Pork slices are the thiner, the better. I often pound the slices with a meat mallet to make them even thinner. Lightly season with salt & Pepper, and coat with Potato Starch Flour. The starch layer will become jelly-like and add a lovely texture. *Note: You can omit the starch.
- Cook Capellini (Angel Hair Pasta) as instructed. When Capellini are almost cooked, add Pork slices and cook until the colour has changed. It won’t take long at all. Drain and rinse under cold water, then drain well.
- Place Capellini and Pork in a serving bowl, cover with the sauce and enjoy immediately.