Pork Chow Mein in Char Siu Sauce

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place noodles in a large pan of boiling water and cook until just tender.
  • Drain noodles in a colander.
  • Spread out on a clean tea towel to dry.
  • Cut onion into quarters or eighths and separate layers.
  • Cut carrot into thin strips.
  • Cut spring onions into 5 cm lengths and the capsicum into 2.
  • 5 cm squares.
  • Heat 1 Tablespoon of the oil in a heavy-based pan.
  • Add half the noodles and cook over a moderate heat for 5 minutes or until a golden, crisp ´cake´ has formed.
  • Turn noodle cake over and cook a further 5 minutes, adding another tablespoon of oil by drizzling it down the side of the pan.
  • Remove noodles to a plate and keep warm.
  • Repeat this procedure with the remaining noodles.
  • Heat remaining oil in a wok and cook the garlic and ginger until light golden.
  • Add the onion, carrot, spring onion, and capsicum and toss over a high heat for 3 minutes.
  • Add the ham fat, pork and char sui sauce and cook a further minute.
  • Add bean sprouts and toss for a few seconds.
  • Dissolve the cornflour in a little of the stock.
  • Add with the remaining stock to wok.
  • Stir until the liquid boils and thickens.
  • Place noodle cakes on a serving platter and use a knife to break them up.
  • Pour pork mixture over.
  • Serve immediately.
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