Description
Oriental Pork with Noodles
Ingredients
- 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
Instructions
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.