Pork and Gai Larn Stir-Fry

This is a really basic stir-fry that you can substitute any of these ingredients with. Gai Larn is also known as Chinese broccoli.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 500  g  fresh singapore  noodles
• 1  tablespoon  peanut oil
• 750  g  pork fillets, sliced thinly
• 1  large yellow onion, sliced thickly
• 3  garlic cloves, crushed
• 1⁄3 cup oyster sauce
• 1  tablespoon light soy sauce
• 1  kg  gai lan, trimmed, chopped coarsely

Directions

1. Rinse noodles under hot water; drain.
2. Transfer to a large bowl, separate noodles with a fork.
3. Heat half of the oil in a wok or large frying pan; stir-fry pork, in batches, until browned and cooked through.
4. Heat remaining oil in same wok; stir-fry onion and garlic until onion softens.
5. Return pork to wok with combined sauces and gai larn; stir-fry until gai larn is just tender.
6. Add noodles, toss gently until heated through.