350g pork
fillet
80ml soy
sauce
60ml mirin
2 tsp
grated fresh ginger
2 cloves
garlic, crushed
1 1/2 tbsp
soft brown sugar
500g
Hokkien noodles
2 tbsp
peanut oil
1 onion,
cut into thin wedges
1 red
capsicum, cut into thin strips
2 carrots,
finely sliced on the diagonal
4 spring
onions, finely sliced on the diagonal
200g fresh
shiitake mushrooms, sliced |
Method :
Trim the pork of any excess fat or
sinew and slice thinly. Combine the soy sauce, mirin,
ginger, garlic and sugar in a large non-metallic bowl, add the pork
and coat. Cover with plastic wrap and
refrigerate for 10 minutes. Meanwhile, place the noodles in a
large bowl of hot water for 5 minutes to separate and soften. Heat a large wok over high heat,
add 1 tbsp oil and swirl to coat. Drain the pork, reserving the
marinade, and stir fry in batches for 3 minutes, or until browned.
Remove and keep warm. Reheat the wok over high heat, add
the remaining oil and swirl to coat. Add the onion, capsicum and
carrot, and stir fry for 2-3 minutes, or until just tender, then add
the spring onion and shiitake mushrooms. Cook for another 2 minutes, then
return the pork to the wok. Drain the noodles and add to the
wok with the reserved marinade. Toss to combine and cook for
another 1 minute, or until heated through, then serve. Ready to eat in 30 minutes
Serves 4-6
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