Pork & Vegetable Stir-fry With Noodles

• 分量: 4 serves
• 調理時間: 15 mins
• 総時間: 30 mins

材料

400-500g pork (e.g pork loin, thinly sliced)

250g egg noodles (medium dried) or rice noodles

3 cups mixed vegetables

2-3 tbsp soy sauce

3 garlic cloves, peeled and chopped

2 tbsp fresh ginger, chopped finely

2 tbsp vegetable oil

2 red capsicums

40g crushed peanuts (optional)

For the marinade

2 tbsp cornflour

1/2 tsp bicarbonate of soda

2 tsp soy sauce

3 tbsp water

For the sauce mix

3 tbsp oyster sauce

2 tbsp soy sauce

180ml (0.75 cup) water

手順

1. Mix the pork strips with the marinade ingredients. Mix well and set aside.

2. Soak the noodles in boiling water until just al dente, then drain, rinse in cold water and set aside.

3. Combine the ingredients for the sauce mix, then set aside.

4. Put your oil in a wok over a hot heat. When the oil is very hot, add the garlic and ginger, stir for a minute or two and then add the marinaded pork.

5. Cook the pork for 5-10 minutes until it's crispy and golden all over. Don't move it around too much as you want it to form a crispy, crunchy coating.

6. Add the mangetout and peppers. Stir to mix.

7. Pour in the sauce and coat everything well. Cook it for about 5 minutes until it all thickens.

8. Add the noodles, coat everything well and warm through. Serve sprinkled with the peanuts.

メモ

In the fridge:

You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold.

Reheating leftovers:

Just refresh with a splash of water or an ice cube when you’re reheating to stop it from drying out.

In the freezer:

Cooked noodles don’t generally freeze very well, but I would rather freeze than throw it away. If you can freeze it without the noodles, that would be best. Make sure you defrost thoroughly before reheating