Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chinese mung bean noodles with hairy melon and pork tenderloin. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chinese Mung Bean Noodles with Hairy Melon and Pork Tenderloin is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Chinese Mung Bean Noodles with Hairy Melon and Pork Tenderloin is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have chinese mung bean noodles with hairy melon and pork tenderloin using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chinese Mung Bean Noodles with Hairy Melon and Pork Tenderloin:

1. Prepare 1 Hairy Melon, peeled and diced
2. Make ready 500 g Mung Bean noodles
3. Get 200 g pork tenderloin, cut into thin slices
4. Take 4 cups/1L low sodium chicken stock
5. Prepare 5 Dried shiitake
6. Take 2 garlic cloves, minced
7. Make ready 2 Tbsp soy sauce
8. Make ready 1 Tbsp oyster sauce

Steps to make Chinese Mung Bean Noodles with Hairy Melon and Pork Tenderloin:

1. Soak the shiitake in enough water to cover them until they are soft. Then cut the shiitake into slices, reserving the water for use later.
2. Place the noodles in a big pot and add the chicken stock and reserved shiitake soaking water. Boil until the noodles absorb most of the liquid.
3. Heat the wok and heat 1 tbsp olive oil, then add minced garlic cloves, fry until aromatic. Then add the pork tenderloin and cook until just cooked through. Set aside.
4. Heat another 1 tbsp olive oil, put the diced hairy melon into wok, stir fry until the hairy melon is soft.
5. Add the shiitake, pork and noodles back to the wok. Add the remaining condiments, stir to distribute evenly. Continue frying until cooking liquid has dissipated.

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