Recipe:
1 portion brown rice rice vermicelli (presoaked till soft)
5 small pieces free-range lean pork (diced and marinated with sesame oil)
5 stalks mustard leaves (chopped, separate stalks and leaves)
1/3 organic carrot (cut into strip)
1 organic tomato (diced)
2 free-range egg (lightly beaten)
1 Tbsp anchovies (presoaked)
1 stalk lemon grass (thinly sliced)
2 cloves garlic (minced)
1/2 yellow onion (sliced)
1/4 orange (juiced)
5 Tbsp millet oatmilk <here>
(1) Heat up some vco on a cooking pan. Saute garlic, lemongrass and anchovies till fragrant and lightly crispy.
(2) Add in onion and stir fry. Add in mustard leave stalks and carrot and stir fry.
(3) Add in pork and stir fry. Add in mustard leaves and roughly stir fry and then scrape all ingredients to one side. Immediately, pour in beaten egg and flip and cook like scramble egg once it is slightly harden on one side. Squeeze some orange juice and mix well.
(4) Pour in meehoon and add in millet oat milk. Stir fry till the ingredients are well mix and sauce are slightly absord. The mee hoon should feel soft. Right before dish out, squeeze the remaining orange juice on the mee hoon and mix well.
Made 2 adults serving.
