Oriental Pork with Noodles


SourceJamie Oliver
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Oriental Pork with Noodles


szechuan pepercorns (Handful)
700 g
pork fillets
2 t
sesame oil
2 T
sunflower oil
red chillies (Fresh, deseeded, chopped)
125 g
oyster mushrooms (Wipes, torn)
125 g
shitake mushrooms (Wiped, halved)
red pepper (Deseeded, Chopped)
1 bn
spring onions (Trimmed, Sliced)
200 g
pak choi (Chopped)
2 clv
garlic (Peeled, finely chopped)
300 g
bean sprouts
300 g
egg noodles (Medium, cooked)
2 t
fish sauce
6 T
oyster sauce
1 bn
coriander (Small, fresh, leaves chopped)
chicken stock (!Millilitre Organic)
soy sauce (Low-salt)


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.