Chinese Mung Bean Noodles with Hairy Melon and Pork Tenderloin
Chinese Mung Bean Noodles with Hairy Melon and Pork Tenderloin

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chinese mung bean noodles with hairy melon and pork tenderloin. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chinese Mung Bean Noodles with Hairy Melon and Pork Tenderloin is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Chinese Mung Bean Noodles with Hairy Melon and Pork Tenderloin is something that I’ve loved my entire life. They’re fine and they look fantastic.

Here is the list of ingredients, so you can copy-paste=print the same. Again thru the courtesy of Mr. Michael Taylor, who helps me type the list , so I did.

To begin with this particular recipe, we must first prepare a few components. You can have chinese mung bean noodles with hairy melon and pork tenderloin using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chinese Mung Bean Noodles with Hairy Melon and Pork Tenderloin:
  1. Make ready 1 Hairy Melon, peeled and diced
  2. Get 500 g Mung Bean noodles
  3. Get 200 g pork tenderloin, cut into thin slices
  4. Make ready 4 cups/1L low sodium chicken stock
  5. Take 5 Dried shiitake
  6. Take 2 garlic cloves, minced
  7. Prepare 2 Tbsp soy sauce
  8. Get 1 Tbsp oyster sauce

It is featured by the spicy taste. Mix hoisin sauce, beer, ground bean sauce, and sugar into pork mixture. Chinese Pork Tenderloin with Garlic-Sauced Noodles. This slow cooker medley of Chinese flavors is a yummy and healthy alternative to take-out.

Steps to make Chinese Mung Bean Noodles with Hairy Melon and Pork Tenderloin:
  1. Soak the shiitake in enough water to cover them until they are soft. Then cut the shiitake into slices, reserving the water for use later.
  2. Place the noodles in a big pot and add the chicken stock and reserved shiitake soaking water. Boil until the noodles absorb most of the liquid.
  3. Heat the wok and heat 1 tbsp olive oil, then add minced garlic cloves, fry until aromatic. Then add the pork tenderloin and cook until just cooked through. Set aside.
  4. Heat another 1 tbsp olive oil, put the diced hairy melon into wok, stir fry until the hairy melon is soft.
  5. Add the shiitake, pork and noodles back to the wok. Add the remaining condiments, stir to distribute evenly. Continue frying until cooking liquid has dissipated.

Serve with lime wedges to add zesty flavor. The Trappist ale, Sang Yoon says, has an unusually light candied-orange flavor that's delicious. Mung bean noodles are popular in Chinese cuisine and gluten-free cooking. They are derived from mung bean starch. However, they are high in To make mung bean noodles, mung bean starch is extracted, dehydrated and formed into a noodle shape.

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