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| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 5 minutes |
| Servings |
people
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Ingredients
- 4 bunches of noodles
- 6 bok choy
- Carrot
- 60 gr Pork heart
- 40 gr pork liver
- Oyster sauce
- Soy sauce
- Sesame oil
- Minced garlic
- minced shallot
- 1/2 tsp cornstarch
Ingredients
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Rate this recipe!
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Instructions
- - Cut small bok choy into 2 lengths; for large ones, separate each leaf and wash. Grate carrot.
- - Boil water, add a pinch of salt. Blanch the bok choy, take out and soak in ice water to make them crispy. Once the water boils, put the noodles in the pot until soft, then take out and drain in cold water. Mix 2 tsp of garlic oil so that the noodles don't stick together.
- - Thinly slice pork liver, lightly blanch with boiling water.
- - Marinated with a little soy sauce, minced garlic and shallot, ground pepper, sesame oil, and oyster sauce.
- - Put everything in a pan to stir-fry. Until almost cooked, add 1/2 cup of water mixed with cornstarch. Continue to cook, season to taste. Add bok choy, carrots, and noodles to stir once to absorb the sauce. Lift the pan off the stove.
- - Pick up the noodles on a plate, sprinkle with ground pepper, and serve with soy sauce, chili satay.
