A perfect, speedy meal, this family favourite is flavoured with sesame oil for an authentic oriental taste.
175 g (6 oz) medium egg noodles
350 g (12 oz) pork fillet
30 ml (2 tbsp) sunflower oil
15 ml (1 tbsp) sesame oil
2 garlic cloves, crushed
8 spring onions, sliced
1 red pepper, seeded and roughly chopped
1 green pepper, seeded and roughly chopped
30 ml (2 tbsp) dark soy sauce
45 ml (3 tbsp) Chinese rice wine or dry sherry
175 g (6 oz) beansprouts
45 ml (3 tbsp) chopped fresh flat-leaf parsley
15 ml (1 tbsp) toasted sesame seeds
1. Soak the noodles according to the packet instructions. Drain well.
2. Thinly slice the pork fillet. Heat the sunflower oil in a preheated wok or large frying pan and cook the pork over a high heat until golden brown and cooked through.
3. Add the sesame oil to the wok or frying pan, with the garlic, spring onions and peppers. Cook over a high heat for 3 - 4 minutes, or until the vegetables are beginning to soften.
4. Reduce the heat slightly and stir in the noodles, with the soy sauce and rice wine or dry sherry. Stir-fry for 2 minutes. Add the beansprouts and cook for a further 1 - 2 minutes. If the noodles begin to stick, add a splash of water. Stir in the parsley and serve sprinkled with the sesame seeds.
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