Stirfry Pork & NoodlesThis dish serves 4 people. You will need:- 10oz (300g) leg steak, cut into small strips - 1tbsp (15ml) vegetable oil - 5 spring onions, cut into short lengths - 1 carrot, cut into thin strips - 7oz (200g) Chinese cabbage, shredded - 18oz (500g) Hokkein noodles, gently pulled apart - 2tbsp (30ml) water - 2tbsp (30ml) shoshoyu - 1tbsp (15ml) Worcestershire sauce - 1tbsp (15ml) mirin - 2tsp (10ml) caster sugar - 1 cup bean sprouts, scraggly ends removed - 1 sheet toasted non, cut into thin sheds 1. Heat the vegetable oil in a large deep pan or wok over medium heat. Stir-fry the pork, spring onions and carrot for 1-2 minutes, or until the pork just changes colour. Take care not to overcook or the pork will toughen and the vegetables will become limp. 2. Add the cabbage, noodles, water, shoshoyu, Worcestershire sauce, mirum and sugar. Cover and cook for 1 minute. Add the bean sprouts to the pan and coat the vegetables and noodles in the sauce. 3. Serve immediately, sprinkle with the shredded nori. |
