Info
- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 35 Times
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Oriental Pork with Noodles
Yield : Serves 2-4
Ingredients
- A handful of Szechuan peppercorns, crushed
- 2 x 3/4-pound pork fillets, preferably free-range or organic, thinly sliced
- 2 teaspoons sesame oil
- 2 tablespoons sunflower oil
- 2 tablespoons freshly grated ginger
- 1–3 fresh red chillies, deseeded and chopped
- 4 ounces oyster mushrooms, wiped and ripped
- 4 ounces shiitake mushrooms, wiped and halved
- 1 red pepper, deseeded and chopped
- A bunch of spring onions (scallions), trimmed and sliced
- 7 ounces pak choi (bok choy), washed and chopped
- 2 cloves of garlic, peeled and finely chopped
- 12 ounces bean sprouts
- 12 ounces medium egg noodles, cooked
- 2 teaspoons fish sauce
- 6 tablespoons oyster sauce
- A small bunch of fresh cilantro, leaves picked and chopped
- 6 tablespoons chicken stock, preferably organic
- Dark soy sauce
Directions
Get all your ingredients chopped and ready to go. Rub the crushed peppercorns into the pork slices. Heat your wok and a frying pan to make them as hot as you can.
Add the oils to the hot wok and fry the ginger, chilli and mushrooms for 1 minute until slightly colored. Throw in the pepper, spring onions, pak choi, garlic and bean sprouts, and stir-fry until wilted. Add the noodles, fish and oyster sauces, cilantro and stock. Stir-fry for 2 to 3 minutes until 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 each side, or until cooked through and golden. Remove from the heat and serve with the stir fry.
© 2012 Jamie Oliver
Note from Cookstr's Editors
Nutritional information is based on 4 servings and includes 1 teaspoon of dark soy sauce.
Nutritional Information
Nutrients per serving
856 kcal
13 % daily value
126 % daily value
6 % daily value
1485 mg
137 mg
52 g
8 g
7 g
79 g
173 mg
1224 mg
10 g
37 g
38 % daily value
