Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 9 Times
The World’s #1 Collection of Cookbook Recipes Online
New Recipes on Cookstr: Black Bean Feijoada Over Spicy Rice | Spice Route Chicken | Portobello “Pizza” Margherita | Fish in Foil with Zucchini Ribbons
Hokkien Noodles with Pork
Cookbook
Chinese barbecued pork (also called char-sui), pork loin cooked with a shiny scarlet glaze, and fresh Hokkien-style noodles can be purchased at Asian grocers.
Yield : Makes 4-6 servings
Prep Time : 20 mins, plus soaking
Cooking Time : 10 mins
Ingredients
- ½ cup dried cloud ear (tree fungus) mushrooms
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tsp honey
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 2 tsp peeled and finely grated fresh ginger
- 1 red bell pepper, seeded and thinly sliced
- 1 cup snow peas, each cut in half lengthwise
- 1 lb (450g) thick fresh Hokkein-style egg noodles
- 12 oz (350g) char-sui pork, thinly sliced
Directions
1. Put the mushrooms in a heatproof bowl, cover with boiling water, and set aside for 30 minutes to soak. Drain and cut the mushrooms into thin strips.
2. Bring a large pot of water to a boil over high heat. Mix the oyster sauce, soy sauce, and honey together in a small bowl.
3. Heat the oil in a wok or frying pan over high heat. Add the garlic and ginger and stir-fry for 15 seconds. Add the red pepper, stir-fry for 3 minutes, then add the snow peas, and stir-fry for 1 minute, until they turn bright green.
4. Meanwhile, add the noodles to the boiling water and cook for 1 minute. Add the pork to the wok, pour in the oyster sauce mixture and toss over the heat for 1 minute, until everything is heated. Drain the noodles, mix with the stir-fried pork and vegetables, and serve hot.
© 2008 Dorling Kindersley
Note from Cookstr's Editors
Nutritional information is based on 6 servings.
Nutritional Information
Nutrients per serving
410 kcal
5 % daily value
60 % daily value
2 % daily value
561 mg
75 mg
22 g
4 g
4 g
61 g
87 mg
548 mg
1 g
9 g
22 % daily value
