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Chef: Felix Xue
Featuring: Vegetarian


- 100g hand-made noodles (0.5cm wide)
- 20g diced pork belly 1cm x 1cm
- 10g green pepper 1cm x 1cm
- 10g coriander
- 10g garlic
- 10g Welsh onions
- 50g Donggu delicate flavour soy sauce
- Long eggplant 1,5cm x 1,5cm
- 1g peppercorn powder
- 3g sesame oil
- 5g rice vinegar
- 20g vegetable oil


1. Cut long eggplant into 1.5cm*1.5cm cubes and set aside

2. Cut pork belly into 1cm*1cm pieces and green pepper into 1cm*1cm pieces and set aside

3. Wash well coriander and mince it

4. Cut garlic into small pieces

5. Cut Welsh onion into small pieces

6. Put vegetable oil in a pan, heat to 180 degrees, deep-fry egg plants until golden brown and then put them on oil absorbing paper and set aside

7. Put vegetable oil in a pan, add diced pork belly and stir-fry it in slow fire for 2 minutes

8. Add fried eggplants, welsh onion, green pepper, Donggu soy sauce, peppercorn powder, stir-fry for 2 minutes

9. Add garlic, rice vinegar, coriander and sesame oil. Set aside

10. Put water in a pot to boil, start to roll the noodles and cook them for about 5 minutes, until their white core disappears

11. Place the noodles in a service plate cover with the eggplants



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