Pork char siu noodle stir-fry
SERVES 4 PREP AND COOK TIME 35 MINUTES
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.