Food

Pea, pork and noodle stir-fry

May 07 05:22pm

Prep Time	Cook Time	Serves
20 mins	20 mins	4

Ingredients

500g pork medallions
1/4 cup shao hsing (rice wine)
2 tsp sugar
350g fresh thin egg noodles
2 tsp sesame oil
2 Tbsp peanut oil
1 onion, slivered
200g snow peas, halved diagonally
2cm-piece ginger, thinly sliced
1 1/2 cups frozen peas
1/4 cup light soy sauce
2 Tbsp oyster sauce

1 Trim excess fat from pork and cut into long thin strips, across the grain. Put pork, shao hsing and sugar in a bowl and stir to combine; stand for 15 minutes. Put noodles in a heatproof bowl and cover with boiling water. Separate noodles with a fork, stand for 5 minutes and drain. Toss sesame oil through noodles.

2 Heat 1 tablespoon of the peanut oil in a wok or large heavy-based pan and set over a high heat. Cook pork in 2-3 batches for 2-3 minutes until lightly browned. Remove pork from wok, cover with foil and set aside.

3 Heat remaining oil, add onion and cook, tossing, for 1 minute. Add snow peas and ginger and cook, tossing, for 2 minutes. Add peas and noodles and cook, tossing, for 1 minute.

4 Stir in soy and oyster sauce. Return pork and juices to wok. Cook and toss all ingredients for 2-3 minutes until heated through. Serve immediately.