Dried rice noodlewith Tulip Premium Pork Luncheon Meat

• 50 min
• 4 persons

Ingredients

• 340 g Tulip Premium Pork Luncheon Meat 40% less sodium
• 400 g Rice noodle
• 340 g Choy sum
• 100 g Carrot
• 150 g Chives
• 200 g Sprout
• 3 Chicken eggs
• 4 tbsp Fried red onion
• 100 g Roasted peanut

DRESSING SAUCE

• 2 tbsp Oyster sauce
• 2 tbsp Soybean sauce
• 1 tsp Seasoning
• 1 tsp Sugar
• 1 tsp Sesame oil
• 2 tbsp Fried red onion oil

SOYBEAN SAUCE

• 3 cloves Garlic
• 1 Chili
• 6 tbsp Soybean sauce
• 2 tbsp Sugar
• 1 tbsp Lime juice
• 6 tbsp Water

Print recipe

Instructions

Food preparation:

• Cut the Tulip Premium Pork Luncheon Meat and carrot into thin strips
• Cut the choy sum and the chives into 7cm pieces
• Crush the roasted peanuts

Pour water in the pot. Add a little salt, then boil the water. Add choy sum, carrot, chives and sprout in the boiling water for 1 minute. Then take it out and drain.

Put the rice noodles in the boiling water for 1 minute. Then take it out and drain.

Making the dressing sauce:
Mix and stir ingredients: Oyster sauce, soybean sauce, seasoning, sugar, sesame oil and fried red onion oil.

Making the soybean sauce:
Finely chop the chili and garlic. Mix and stir the chili, garlic, lime juice, sugar, soybean sauce and water.

Mix the rice noodles and vegetables in a big bowl. Add the dressing sauce and the Tulip meat. Mix all ingredients.

Sprinkle with fried red onion and roasted peanuts.

Serve with soybean sauce.

Tip

Serve for breakfast, dinner, and party.