-
1
Heat the olive oil in a small skillet and add the garlic.
-
2
Cook over low heat, stirring often, until the garlic is nicely browned, about five minutes.
-
3
Drain in a sieve.
-
4
Set aside.
-
5
Beat the eggs well.
-
6
Heat a Teflon pan that measures eight inches in bottom diameter (if you do not use a Teflon pan, you must use a little oil to prevent sticking).
-
7
Pour in the eggs and let them cook until set on the bottom.
-
8
Turn the eggs carefully and let cook until set on the second side.
-
9
Transfer the eggs to a plate to let cool.
-
10
Roll the ''omelet'' like a jelly roll.
-
11
Cut it into thin strips.
-
12
Or cut it into cubes.
-
13
Set aside.
-
14
Prepare the scallions and coriander and set aside.
-
15
Put the pork in a kettle and add water to cover.
-
16
Bring to the boil and let simmer 10 minutes.
-
17
Drain and let cool.
-
18
Drop the noodles into boiling water and let cook about four to five minutes.
-
19
Drain.
-
20
Cut the pork into thin slices.
-
21
Cut the slices into thin julienne strips.
-
22
There should be about two and one-half cups.
-
23
Heat the oil in a large skillet or work and add the pork and celery.
-
24
Cook, stirring, about one minute.
-
25
Add the shrimp and chili peppers and cook, stirring, about two minutes until shrimp lose their raw look.
-
26
Add the broth and bring to the boil.
-
27
Add the noodles and stir.
-
28
Return to the boil and add the bean sprouts.
-
29
Cook, stirring, about 30 seconds.
-
30
Serve with the minced fried garlic, omelet, scallions and coriander sprinkled over each serving.
