Fried Pasta with Mushroom and Bean Sauce

I have a lot of friends who always admire how good the smell of those noodles from the university's restaurants' are, they then often end up buying into those costly meals. But seriously, it does not cost that much, especially when they buy their ingredients in bulk. So I would like to reveal how to make one of those very aromatic fried noodles in this post. Despite the fact that I used pasta, it can be easily substituted with other noodles, so go for what you like!





Ingredients: (serves 1)
50g Pasta (cooked until desired tenderness in hot water)
25g Large White Button Mushrooms(thoroughly rinsed and sliced thinly)
25g Diced Pork (sliced thinly)
3 tbsp Fermented Black Bean (Soaked in water pre-use)
1 tbsp Black Bean Sauce
1 tbsp Soy Bean Paste
2 tbsp Light Soy Sauce
1 tsp Dark Soy Sauce
1 tbsp Black Pepper Powder
1 tbsp Brown Sugar
2 cloves Garlic (finely chopped)
2 slices Ginger (finely chopped)
4 petals Lettuce (any type, or use Choy Sum)
2 tbsp Vegetable Oil

Method:
1. Heat oil in wok and stir fry garlic and ginger until aromatic. Stir in pork slices first. Stir fry for 2 minutes before adding 1 tbsp light soy sauce. Stir-fry for another 1 minute.
2. Add in mushroom slices, stir fry for another 2 minutes before adding fermented black beans, soy bean paste, fermented bean paste, sugar and a splash of water. Stir fry for 2 minutes.
3. Stir in pasta at this point, add the remaining black pepper powder, light and dark soy sauce. Continue to stir fry for another 3 minutes over high heat, adding splashes of water if necessary. Stir in lettuce before serving. Done. Serve hot when it is aromatic.