Ingredients
- 125 grams dried egg noodles (thin)
- 1 tablespoon oil (vegetable oil)
- 500 grams ground pork (mince)
- 2 cloves garlic, minced
- 2 teaspoons grated ginger root ( fresh and finely grated)
- 3 green onions, thinly sliced
- 1 can (227 gram) sliced water chestnuts (drained and chopped)
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1/3 cup water
- 1/4 cup coriander, fresh and finely chopped
- TO SERVE
- Iceberg lettuce cups
- Coriander leaves, to garnish
How to Make
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Step 1: Cook noodles according to packet direction and then drain and then cool slightly and cut into shorter lengths with kitchen scissors.
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Step 2: Heat oil in a large wok over a high heat and add pork, garlic and ginger and stir-fry breaking up mince, for about 5 to 7 minutes, or until browned and then stir in onions, chestnuts, sauces, honey and water and bring to the boil and then simmer for 2 minutes, or until pork is cooked and then add the noodles and the coriander and stir-fry for a further minute or until combined and hot.
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Step 3: Serve in lettuce cups and garnish with coriander leaves.
We hope you enjoy this recipe!
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