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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
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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