1 tsp oil
350 g pork tenderloin fillet
1 cm piece root ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
1 red pepper, deseeded and cut into strips
2 sticks celery, cut into thin strips
5 cm piece cucumber, deseeded and cut into strips
125 g dried noodles (2 cakes) cooked as per pack instructions and refreshed
2 tbsp plum sauce
1 tbsp soy sauce
350 g pork tenderloin fillet
1 cm piece root ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
1 red pepper, deseeded and cut into strips
2 sticks celery, cut into thin strips
5 cm piece cucumber, deseeded and cut into strips
125 g dried noodles (2 cakes) cooked as per pack instructions and refreshed
2 tbsp plum sauce
1 tbsp soy sauce
method
1. Heat the oil in a wok or large frying pan.
2. Fry the meat for 6-8 minutes, then add the ginger and chilli and cook for a further minute.
3. Add the remaining Ingredients, except for the plum sauce and soy sauce and cook for 3 - 4 minutes.
4. Stir through the plum sauce and soy sauce, serve with prawn crackers
2. Fry the meat for 6-8 minutes, then add the ginger and chilli and cook for a further minute.
3. Add the remaining Ingredients, except for the plum sauce and soy sauce and cook for 3 - 4 minutes.
4. Stir through the plum sauce and soy sauce, serve with prawn crackers
serving amount
serves 2 - 4
rate this recipe
8.6
out of 10
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more information
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