Speedy Stir-Fry Pork Noodles
Created by talented food bloggers, the Dumpling Sisters.
- 4 pork loin medallions, cut into strips
- 250g dried medium egg noodles
- 2 tbsp vegetable oil
- 3 garlic cloves, diced
- 2 tbsp diced ginger
- 150g mangetout
- 2 red peppers, sliced
- 40g crushed peanuts
For the marinade
- 2 tsp light soy sauce
- ¼ tsp ground white pepper
- ½ tsp bicarbonate of soda
- 2 tbsp cornflour
- 3 tbsp water
For the sauce mix
- 2½ tbsp oyster sauce
- 1 tbsp dark soy sauce
- 180ml water
Combine the pork with the marinade ingredients, then set aside.
Soak the noodles in boiling water until just al dente, then drain and set aside.
Combine the ingredients for the sauce mix, then set aside.
Start cooking by putting your wok over a high heat. Add the vegetable oil, and quickly fry the garlic and ginger. Brown off the pork for 2-3 minutes, until golden on all sides.
Add the mangetout and red pepper and stir to mix; they don’t need to cook through at this stage.
Pour in the sauce mix and stir until the sauce thickens into a light sauce.
Add the noodles and toss until they are evenly coated with the sauce and warmed through. Serve with a scattering of crushed peanuts on top.
Alternatively, you can use stir fry vegetables of your choice or a pre-pack vegetable stir fry mix