Ingredients
- 700 grams pork chops ( pork scotch chops, thinly sliced, pork steaks was specified)
- 500 grams dry rice noodles (alternatively use 200g dried rice stick noodles, fresh wide noodles specified)
- 2 to 3 tablespoons oil (peanut oil)
- 1 long red chilli, deseeded and thinly sliced
- 4 green onions (spring onions), trimmed and sliced into 2cm pieces
- 2 garlic cloves, minced
- 400 grams choy sum (cut into 5cm pieces, 1 bunch specified)
- FOR MARINADE & COOKING SAUCE
- 1/2 cup low-sodium soy sauce
- 2 tablespoons cooking wine
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 1 tablespoon cornflour
- TO SERVE
- Sliced red chilli
- Sesame seeds
How to Make
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Step 1: To make marinade and cooking sauce, combine all ingredients in a jug and whisk until well combined, reserving half of the mixture and then transfer the remaining mixture to a medium bowl and add pork and toss to combine and then chill for 15 minutes.
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Step 2: Place noodles into a large heatproof bowl. Cover with boiling water and stand for 30 seconds to refresh and then drain and set aside.
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Step 3: Heat 1 tablespoon oil in the wok over high heat and stir-fry pork, in 3 batches (adding extra oil if necessary) for 2-3 minutes until golden and just cooked through and transfer to a plate between each batch.
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Step 4: Heat 1 tablespoon oil in the wok over high heat and add chilli, green onions, garlic and choy sum stems and stir-fry for 1 minute.
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Step 5: Add pork, choy sum leaves, noodles and reserved sauce and gently toss to combine until hot.
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Step 6: Sprinkle with sesame seeds and serve with sliced red chilli.
We hope you enjoy this recipe!
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