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Deliciously spicy, these pork fried noodles will hit the spot for a mid week meal.
Noodle
1 large packet fine dried egg noodles
Pork
4 Tbsp light soy sauce
4 Tbsp Shaoxing wine
1 Tbsp cornflour
To fry
3 Tbsp vegetable oil
1 tsp chilli flakes
3 garlic cloves, finely diced
1 knob ginger, finely diced
Veggies
1 cup small broccoli pieces
1 cup sugar snap peas
1 red pepper, finely sliced
To season
2 Tbsp light soy sauce
2 Tbsp kecap manis – sweet thick soy sauce
2 tsp sesame oil
Noodle
1 large packet fine dried egg noodles
Pork
4 Tbsp light soy sauce
4 Tbsp Shaoxing wine
1 Tbsp cornflour
To fry
3 Tbsp vegetable oil
1 tsp chilli flakes
3 garlic cloves, finely diced
1 knob ginger, finely diced
Veggies
1 cup small broccoli pieces
1 cup sugar snap peas
1 red pepper, finely sliced
To season
2 Tbsp light soy sauce
2 Tbsp kecap manis – sweet thick soy sauce
2 tsp sesame oil
To soften the dried noodles, submerge them in boiling water and leave for 5-10 minutes. Once cooked, cool in cold water, drain and set aside.
In a bowl, mix together the light soy sauce (4 tbsp), the Shaoxing wine and cornflour. Coat the pork in the mixture and set aside for 20 minutes.
Heat the vegetable oil in a wok until hot and add the garlic, ginger and chilli flakes. Fry gently for about 2 minutes. Add the pork mixture and continue to fry until cooked through – about 8 minutes. Add the veggies and fry for a further 2 minutes.
Add the drained noodles and toss with the pork and veggies until well coated. Fry for about 3 minutes, then add the kecap manis, soy sauce and sesame oil.
Serve on a plate or in a bowl
Deliciously spicy, these pork fried noodles will hit the spot for a mid week meal.
400g New Zealand pork steaks or fillet, thinly sliced
Noodle
1 large packet fine dried egg noodles
Pork
4 Tbsp light soy sauce
4 Tbsp Shaoxing wine
1 Tbsp cornflour
To fry
3 Tbsp vegetable oil
1 tsp chilli flakes
3 garlic cloves, finely diced
1 knob ginger, finely diced
Veggies
1 cup small broccoli pieces
1 cup sugar snap peas
1 red pepper, finely sliced
To season
2 Tbsp light soy sauce
2 Tbsp kecap manis – sweet thick soy sauce
2 tsp sesame oil
To soften the dried noodles, submerge them in boiling water and leave for 5-10 minutes. Once cooked, cool in cold water, drain and set aside.
In a bowl, mix together the light soy sauce (4 tbsp), the Shaoxing wine and cornflour. Coat the pork in the mixture and set aside for 20 minutes.
Heat the vegetable oil in a wok until hot and add the garlic, ginger and chilli flakes. Fry gently for about 2 minutes. Add the pork mixture and continue to fry until cooked through – about 8 minutes. Add the veggies and fry for a further 2 minutes.
Add the drained noodles and toss with the pork and veggies until well coated. Fry for about 3 minutes, then add the kecap manis, soy sauce and sesame oil.
Serve on a plate or in a bowl
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