A One Dish Deal or Lunch
Egg Noodles with Barbeque Pork - Ba Mee Moo Dang 
1 Servings
| 2-3 | tablespoon | vinegar | |
| 1 | tablespoon | sugar | |
| 1 | teaspoon | sliced green onion and cilantro | |
| 1 | teaspoon | salty Chinese cabbage | |
| 1 | dash | ground pepper | |
| 2 | tablespoons | fried garlic | |
| 1 | ball | fresh Chinese egg noodles | |
| 1 | tablespoon | fish sauce | |
| 1 | Chinese mustard cabbage | ||
| 1 | piece | barbeque pork | |
| 1 | teaspoon | ground dried chili pepper | Optional |
| 1/3 | cup | bean sprouts | Optional |
Tips and substitutions
Barbeque pork can be cooked and frozen ahead of time. Egg noodles can be frozen as well. But let the noodles thaw out first before cooking them. I have tried cooking the noodles right out from the freezer, and they did not separate or cook in the middle.
Barbeque pork can be cooked and frozen ahead of time. Egg noodles can be frozen as well. But let the noodles thaw out first before cooking them. I have tried cooking the noodles right out from the freezer, and they did not separate or cook in the middle.
Take one ball of the fresh noodles and separate the strands somewhat (you can do this by tossing it in the air a couple inches and pulling it apart with both hands). Dump the noodles in boiling water. Use chopsticks to separate them while cooking. Boil for 1 minute. Be careful not to over cook the noodles. Use a chopsticks or strainer to fetch the noodles and get rid of excess water.
Put the noodles in the bowl. Add a tablespoon of fried garlic and mix the noodles well so they don't stick together. Add fish sauce, sugar, vinegar, and ground chili pepper. Sprinkle sliced green onion and cilantro and pickled cabbage. Slice barbeque pork 1/8 inch thick and add it to the noodles. Top with fried garlic and a dash of pepper.
As always when serving noodles, fish sauce, sugar, ground chili pepper, and vinegar should accompany the meal.
Learn more about this and other similarly prepared Noodles (Goi Tiew) recipes
Barbeque Pork - Moo Dang
In Thailand, Moo Dang is traditionally made by boiling pork in the marinade, but I have an aversion to boiling foods because of the loss of flavor and nutrients. That may be why you see a lot of restaurants adding the food coloring.
| 2 | tablespoons | sugar | |
| 2 | tablespoons | soy sauce | |
| 1 | tablespoon | salt | |
| 1 | lb | pork | |
| 1 | teaspoon | Chinese five spice |
Tips and substitutions
Barbequed pork can be frozen for future use and re-heated in the microwave. Frozen barbequed pork makes future lunches much faster.
Barbequed pork can be frozen for future use and re-heated in the microwave. Frozen barbequed pork makes future lunches much faster.
Select pork that is a big chunk and not a pork chop. If you like pork loin, that is great. But you don't have to get pork loin. Asian markets normally have the right cut of pork for sale as 4 inch by 5 inch by 3 inch chunks of meat. Cut the pork with the grain into long pieces, 2 inches x 2 inches cross-sectional and any length you like. Marinade with the rest of the ingredients for at least half an hour or overnight.
Heat the oven to 350 and bake for an hour on a tray, cast iron pan or piece of aluminum foil. When done, the pork should be reddish, firm and dry but not burned. Of course, you can also cook the pork on the grill, but the oven is convenient year-round.
Heat the oven to 350 and bake for an hour on a tray, cast iron pan or piece of aluminum foil. When done, the pork should be reddish, firm and dry but not burned. Of course, you can also cook the pork on the grill, but the oven is convenient year-round.
Learn more about this and other similarly prepared Grilling (Yang) recipes
