Oriental Pork with Noodles


Prep time: 
10 minutes
Cooking time: 
20 minutes


Oriental Pork with Noodles


  • a handful of szechuan pepercorns
  • 700g pork fillets
  • 2 teaspoon sesame oil
  • 2 tablespoon sunflower oil
  • 2 fresh red chillies, deseeded, chopped
  • 125g oyster mushrooms, wiped clean, torn
  • 125g shitake mushrooms, wiped clean, halved
  • 1 red pepper, deseeded, Chopped
  • 1 bunch of spring onions, trimmed, sliced
  • 200g pak choi, chopped
  • 2 cloves of garlic, peeled, finely chopped
  • 300g bean sprouts
  • 300g egg noodles, cooked
  • 2 teaspoon fish sauce
  • 6 tablespoon oyster sauce
  • 1 bunch of fresh coriander, leaves chopped
  • 75ml chicken stock
  • soy sauce


Rub the crushed peppercorns into the pork slices. Heat your wok and a frying pan to make them as hot as you can. Pour the sesame and sunflower oils into the hot wok and fry the ginger, chilli and mushrooms for a minute until slightly coloured. Throw in the pepper, spring onions, pak choi, garlic and bean sprouts and stir-fry until wilted. Add the noodles, fish and oyster sauces, the coriander leaves and the stock. Stir-fry for 2 to 3 minutes until the noodles are steaming hot. Taste and season with soy sauce.

Meanwhile, drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes on each side or until cooked through and golden. Serve with the stir-fried noodles.

Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development