CLAS­SIC SHANG­HAI STIR-FRIED NOO­DLES

Better Homes and Gardens (Australia) - - Party Food -

500g egg noo­dle

150g pork loin, cut into strips 150g cab­bage, sliced

60g brown onion, sliced 60g Shi­itake mush­room, sliced 40g mixed cap­sicum, sliced 10g fresh chilli, sliced

1 tsp minced gar­lic

2 tbsp oil

PORK MARI­NADE SAUCE:

1 tsp Lee Kum Kee

Pre­mium Soy Sauce ¼ tsp Lee Kum Kee

Pure Sesame Oil ½ tsp Corn­starch ¼ tsp Lee Kum Kee Chicken Bouil­lon Pow­der

½ tsp sugar

White pep­per to taste

SAUCE MIX:

1 Tbsp Lee Kum Kee Pre­mium

Soy Sauce

2 Tbsp Lee Kum Kee Pre­mium

Dark Soy Sauce

2 Tbsp Lee Kum Kee Panda

Brand Oys­ter Sauce

½ tsp Lee Kum Kee Pure

Sesame Oil

2 tsp sugar

White pep­per to taste

STEP 1 Mar­i­nate the meat with pork mari­nade sauce. Set aside for 10 min­utes.

STEP 2 Us­ing a pot, bring the wa­ter to boil, and cook the noo­dle as per pack­ag­ing in­struc­tions. Run un­der cold wa­ter un­til cool. Drain and set aside.

STEP 3 Heat ½ tbsp of oil in a fry­ing pan over medium-high heat. Add pork strips and stir-fry un­til browned and cooked through. Re­move and set aside.

STEP 4 In the same pan, heat the re­main­ing oil over a medi­umhigh heat. Sauté gar­lic and onion un­til fra­grant. Stir-fry in cab­bage, cap­sicum, chilli and mush­room un­til soft­ened. Add in noo­dles and mix well.

STEP 5 Add in pork strips and sauce mix. Stir well be­fore serv­ing.

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