Seeing canned pork legs never fails to remind me of the day when I got married. My parents received many cans of Narcissus brand pork leg as betrothal gifts from my in-laws, together with gifts of money and such. At that time, I remember thinking to myself that I’ve never seen more cans of pork leg in my life, except perhaps at the local supermarkets. What a way to valuate their daughter – using cans of pork leg!
Well, it is already more than ten years gone and I still think of this whenever I open up a can of pork leg. I’m no longer feeling sour about the way exchanges were made during traditional wedding customs; in fact, I have come to acknowledge that it is indeed important to have your house well-stocked with several cans of pork leg, especially when you have run out of ideas and energy to cook anything effortful for your weekend meals.
So, here is a recipe for the lazy you and me that turns plain noodles into a plate of sinfully yummy but easy-to-do dish. Add in some leafy vegetables while you do so and enjoy it while it’s piping hot. I’m sure you’ll love biting into the noodles as much as I do.
- Koka plain instant noodle: 1 slice
- Rice vermicelli (bee hoon): 1 slice
- Canned pork leg: 1 can
- Oil: 1 tbsp
- Onion: 1/2, finely chopped
- Chye sim: 1 pack (120g)
- Place instant noodle and bee hoon into a pot with boiling water.
- Once noodles are cooked, drain water.
- Pour gravy of canned pork leg into noodles. Stir to coat evenly to prevent sticking. Set aside.
- Heat oil in wok. Stir-fry onions till soft.
- Add chye sim. Stir-fry for another min.
- Add in noodles. Stir to mix evenly.
- Serve immediately.