A Chinese noodle dish; done the way only Ling Ling could do it
1. For the chilli pork: Put the pork (tied) in pot and cover with cold water. Bring it slowly to boil (with lid).Turn heat down and let it simmer for about 30 minutes. Turn heat off, leave pot on hob for another two hours.
2. Take it out of the water, let it cool down and cut it in fine slices. (I leave some fat on a few slices, because the Chinese eat it with fat.) But you can also cut fat off.
3. Place it nicely on plate. Mix the other ingredients for the sauce and fill a little serving bowl.
4. The strips of pork are dipped into the sauce before eating.
5. For the noodles: Heat some oil in wok and start frying the mushrooms. After a short while you put in half of the green garlic. Give it a good stir.
6. A little later you put in carrots, celery, ΒΌ of the garlic green. Stir again!
7. Next add the beans with a little "mushroom water". Also add salt and pepper. Don't forget: stir!
8. Put noodles in with about 3 tablespoons of soy sauce and the rest of the garlic green. And of course: stir. Add a few drops of sesame oil and coriander, stir, then serve.
9. For the white radish salad: Peel radish and carrot and chop the ends off. With the peeler you "peel the whole raddish and carrot down". You will end up with mountain of fine strips.
10. Put in large bowl and sprinkle salt over, and mix well with your hands. Cover and leave for at least half an hour. Rinse with fresh water and drain.
11. Add the vinegar, spring onions and some pepper. Mix. Take a big serving plate and pile up like a mountain, as high as you can. Stick two chop sticks on top, because it looks good and you need them in a while.
12. Heat the oil in little sauce pan (you don't want it smoking too much, be careful). When your guests are sitting down, you bring the salad to the table.
13. Get the hot oil (in pot, not in serving dish!) and poor it over the "mountain"! It gives a delicious sizzling sound, really authentic. Take those chopsticks and mix the salad at the table.
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