Pork char siu noo­dle stir-fry

Australian Women’s Weekly NZ - - CONTENTS -


¼ cup (60ml) light soy sauce

2 tea­spoons sesame oil

600g pork fil­let, sliced thinly

2 ta­ble­spoons corn­flour

440g shelf-fresh Singapore noo­dles

2 ta­ble­spoons peanut oil

2 cloves gar­lic, chopped finely 3cm piece fresh gin­ger, peeled, cut into thin match­sticks

3 fresh long red chill­ies, sliced thinly on the di­ag­o­nal

1 bunch broc­col­ini, cut into 3cm lengths

½ cup (125ml) char siu sauce

¼ cup (60ml) rice vinegar (or white vinegar)

2 ta­ble­spoons fried gar­lic

4 spring onions, sliced thinly on the di­ag­o­nal

1 Com­bine 2 ta­ble­spoons of the soy sauce with sesame oil in a medium bowl; add pork, toss to coat. Sprin­kle the corn­flour over the pork; toss again.

2 Pour boil­ing water over noo­dles in a large bowl; loosen noo­dles with tongs. Stand for 3 min­utes; drain.

3 Mean­while, add half of the peanut oil to a very hot wok over high heat; stir-fry half the pork un­til browned lightly and ten­der. Re­move from the wok; re­peat with the re­main­ing pork.

4 Add the re­main­ing oil to the wok; stir-fry the gar­lic, gin­ger and two-thirds of the chilli un­til fra­grant. Add broc­col­ini and 2 ta­ble­spoons water; stir-fry un­til the broc­col­ini is just ten­der and the water has evap­o­rated. 5

Re­turn the pork to the wok with noo­dles. Add re­main­ing soy sauce, char siu sauce and rice wine vinegar; stir-fry un­til heated through. 6 Serve the stir-fry sprin­kled with the fried gar­lic, spring onion and the re­main­ing chilli. Not suit­able to freeze or mi­crowave.

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