September 01, 2016
Lunch, Pork, Bacon,
Chops, Vegetables, Carrot, Quick Meals, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy more
Add toRecipe Book
Add toShopping List
"From one of our national supermarkets monthly magazine (AUGUST 2016)."
Place half the spring onions in a bowl of iced water and set aside to curl.
Place the pork, Chinese five spice and 2 tablespoon of soy sauce in a large bowl and season with pepper and turn the pork to coast and set aside for 5 minutes to develop the flavours.
Meanwhile, cook the noodles in a large saucepan of boiling water for 5 minutes or until tender and drain well.
Preheat a chargrill on medium high and cook pork for 3 minutes each side or until just cooked through and transfer to a plate, set aside, covered for 5 minutes to rest.
While pork is cooking, heat a wok or frying pan over high heat and add bacon and stir fry for 2 minutes or until golden brown and transfer to a plate.
Add half the oil to the wok and swirl to coat and pour in egg and swirl to make a thin omelette and cook for 1 to 2 minutes or until golden underneath and just set on trop and then transfer to a clean work surface and roll into a log and thinly slice crossways.
Heat remaining oil in work and return the bacon to the wok with carrot, snow peas, omelette, noodles, and remaining soy sauce and spring onion (NOT the curls) and stir fry for 2 minutes or until heated through.
Divide the noodle mixture among serving plates and top with the pork and sprinkle with the spring onion curls and coriander leaves and serve.
It's that time of year again to take advantage of great weather and to smoke your...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Recipe Stories / Blog
Every potato pancake recipe I know of has one simple ingredient. Yup......
For those who like Japanese food, this is just like your California roll. Just,...
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....