Stir fry pork with noodles sw
Recipe by Lou Turner
170g/6oz egg or rice noodles, dried
1 tbsp groundnut or sesame oil
340g/12oz lean pork tenderloin, cut into strips
1 tbsp hoisin sauce
2 garlic cloves, crushed
4 spring onions, sliced
1 x 2½ cm/1in piece of fresh root ginger, peeled and chopped
½ medium dark green cabbage, shredded
2 tbsps chicken stock made with Bovril
1 tbsp sherry
freshly ground black pepper
2 tbsp soy sauce
Prep. Time → 15 min
Cook Time → 10 min
1. Cook the egg noodles in plenty of boiling lightly salted water until just tender but not mushy. Drain well in a colander and then set aside while you stir-fry the pork.
2. Heat the oil in a wok or deep frying pan and when it is hot, add the strips of pork and the hoisin sauce. Stir-fry for 2 minutes, until slighlty browned.
3. Add the garlic, spring onions and ginger and stir-fry for 1 minute, then tip in the cabbage. Continue stir-frying for 1 minute, then add the soy sauce, chicken stock and sherry. Stir-fry for about 4 minutes, until the cabbage is slightly tender and bright green and the pork is cooked.
4. Just before serving, add the drained egg noodles to the stir-fried pork and vegetables, and heat through in the wok, stirring and tossing gently. Season with lots of freshly ground black pepper, and serve immediately with more soy sauce.
main courses November 09, 2011 23:27
2syns on EE