oriental pork with noodles
TRANSCRIPT
Oriental pork with noodles
With stir-fried aromatic veggies
Stir-fries are great fun to make. Just get all the ingredients together and lay them out, then all you need is a really hot wok. Get stuck in!
Ingredients
• 1 handful Szechuan peppercorns, crushed
• 2 x 350 g higher-welfare pork fillets, thinly sliced
• 2 teaspoons sesame oil• 2 tablespoons sunflower oil• 2 tablespoons freshly grated
ginger• 1-3 fresh red chillies, deseeded
and chopped, to taste• 125 g oyster mushrooms, wiped
and torn• 125 g shiitake mushrooms,
wiped and halved• 1 red pepper, deseeded and
chopped
• 1 bunch spring onions, trimmed and sliced
• 200 g pak choi, chopped• 2 cloves garlic, peeled and
finely chopped• 300 g bean sprouts• 300 g medium egg noodles,
cooked• 2 teaspoons fish sauce• 6 tablespoons oyster sauce• 1 small bunch fresh coriander,
leaves chopped• 75 ml organic chicken stock• low-salt dark soy sauce
Method
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.
You've finished! Enjoy your food!