One of my childhood favorites, Da La Pi is great for the summer months. Chewy texture of the noodles paired with colorful presentations of vegetables. This dish is healthy and delicious, a must try.

Ingredients:

Pork strips Marinade:

130 g pork strips

1/2 tbsp Chinese cooking wine

1 tsp light soy sauce

1 tsp cornstarch

1/4 tsp salt

1/8 tsp white pepper

Sauce: 

1/4 cup Chinese sesame paste

2 tbsps light soy sauce

2 tbsps Chinese black vinegar

1 tsp honey

2 tsp sesame oil

1 clove garlic, minced

1/4 tsp salt

2 tbsps warm water

Shredded eggs: 

2 eggs

1 tsp cornstarch

1 tbsps water

Additional Ingredients:

200 g dried potato noodles

1 small carrot, sliced to thin strips

1/2 English cucumber, sliced to thin strips

1 cup purple cabbage, thinly sliced

1/4 cup cilantro, chopped

Instructions: 

1. Marinate pork strips with Chinese cooking wine, light soy sauce, cornstarch, salt and white pepper. Set aside for 10 mins.
2. Beat the eggs with water and cornstarch.
3. Add egg mixture to oiled pan, immediately swirl the pan so that egg spreads out into a thin and round layer. Cook eggs to your desired doneness on medium heat, until eggs are mostly set, 1-2 mins. Use a spatula to loosen the egg and fold it over once, then transfer to a cutting board.
4. Wait until eggs are cool, slice into thin strips.
5. Cut vegetables into thin strips.
6. Mix sauce with Chinese sesame paste, light soy sauce, Chinese black vinegar, honey, sesame oil, minced garlic and salt. Lastly, slowly add warm water and whisk with a spoon or chopsticks until it forms a smooth paste. Stir to mix well.
7. Blanch purple cabbage and carrot in boiling water.
8. Cook potato noodles according to package instructions.
9. Add pork strips to oiled pan, cook until it changes color.
10. Plate and enjoy!