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

Hi everyone, Welcome to our recipe page. Today, we’re going to make a special dish, chinese mung bean noodles with hairy melon and pork tenderloin. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Chinese Mung Bean Noodles with Hairy Melon and Pork Tenderloin is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Chinese Mung Bean Noodles with Hairy Melon and Pork Tenderloin is something which I have loved my entire life. They are fine and they look fantastic.

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

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

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