that's life (Australia)





700g fresh thick rice noodles

500g pork stir-fry strips

2 tsps garlic paste

¼ cup vegetable oil

1 bunch baby bok choy, trimmed, roughly chopped

3 eggs, lightly beaten

4 green spring onions, cut into 4cm lengths


¼ cup kecap manis

¼ cup soy sauce

1 tblsp oyster sauce

1 tsp chilli paste

1 Place noodles in a large heatproof bowl and cover with boiling water. Stand for 3 minutes then gently loosen with a fork. Drain. 2 Meanwhile, toss pork with garlic and 1 tblsp of the oil in a large bowl.

3 To make sauce, combine all ingredient­s in a small jug. Mix well.

4 Heat a large, non-stick wok over a high heat. Add pork in two batches. Stir-fry for about 2 minutes, or until just cooked. Remove and cover to keep warm.

5 Heat 1 tblsp of the oil in the same hot wok.

Add bok choy. Stir-fry for 2 minutes, or until just tender. Remove.

6 Add remaining oil to the same hot wok. Add eggs and cook, without stirring, for 20 seconds. Stir-fry, breaking up eggs, for another 20 seconds.

7 Return pork to wok with noodles, bok choy and sauce. Stir-fry for about 2 minutes, or until hot. Remove from heat. Stir in onions.

8 Serve pad see ew with lime wedges, if desired.

 ??  ??

Newspapers in English

Newspapers from Australia