| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Noodles and pasta | pig | 50 minutes | 1 place |
ingredient
- 150 grams of pork loin (bouncy pork (for 2 plates))
- 1 egg white (chicken egg) (bouncy pork (for 2 plates))
- 1 teaspoon sugar (boiled pork (for 2 plates))
- 1 ½ tablespoons of concentrated oyster sauce, Dek Somboon brand (bouncy pork (for 2 plates))
- ½ teaspoon baking soda (bouncy pork (for 2 plates))
- 2 teaspoons cornstarch (bouncy pork (for 2 plates))
- 1 tablespoon oil (bouncy pork (for 2 plates))
- 80 grams of Hong Kong Kale (gravy for 1 dish)
- 20 grams of carrots (gravy (for 1 dish))
- 20 grams of oyster mushrooms (gravy (for 1 dish))
- 300 ml Chicken Stock (Graduation Sauce (for 1 dish))
- 1 tablespoon Chinese rice wine (gravy for 1 dish)
- 2 tablespoons of concentrated oyster sauce, Dek Somboon brand (gravy for 1 dish)
- 1 teaspoon sugar (gravy for 1 dish)
- 80 grams of bouncy pork (gravy for 1 dish)
- 2 tablespoons cornstarch (gravy for 1 dish)
- ½ teaspoon dark soy sauce, Dek Somboon brand (gravy for 1 dish)
- 2 teaspoons of soybean paste, Dek Somboon brand (gravy for 1 dish)
- ½ teaspoon pepper (gravy for 1 dish)
- oil
- 50 grams of large noodles
Preparation
Soft pork
- Marinate pork with egg white, sugar, oyster sauce, baking soda, oil and leave for 25-30 minutes. Then boil.
- Boil the vegetables until 80% cooked. Stir-fry them, add chicken stock, Chinese rice wine, concentrated oyster sauce, sugar, and boil until boiling. Then add cornstarch mixed with water, dark soy sauce, and soybean paste.
- Stir-fry the wide noodles with oil, then pour the sauce over the noodles and tender pork. Serve.
