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Barbecue pork and noodles
Barbecue pork and noodles
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Quick and flavorful Chinese pork and noodle stir-fry with fresh Asian greens.
Ingredients:
  • 3 green shallots, trimmed, thinly sliced
  • 60ml (1/4 cup) soy sauce
  • 16.00 gm brown sugar
  • 28.60 gm honey
  • 1 tsp Chinese five spice
  • 2 (about 200g each) pork fillets, excess fat trimmed
  • 12.00 gm sesame seeds
  • 1 x 200g pkt Egg Noodles
  • 1 bunch choy sum
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 48.80 gm Oyster Sauce
  • 2 tsp sesame oil
  • 250.00 ml loosely packed coriander leaves
  • Chang's Oyster Sauce, extra, to serve
  • Soy sauce, to serve
Instructions:
  • In a large glass or ceramic dish, mix together green shallot, soy sauce, sugar, honey, garlic, and five spice. Add pork fillets and toss until coated. Cover with plastic wrap and refrigerate for 2 hours to enhance the flavors.
  • Preheat your oven to 180°C. Line a baking tray with non-stick baking paper and place the pork on it. Roast in the oven, basting occasionally, for 20 minutes until beautifully golden and cooked through. Remove from the oven, cover with foil, and let it rest for 5 minutes before serving.
  • Toast sesame seeds in a small frying pan over medium heat, stirring constantly for 2 minutes until golden. Then, set aside.
  • Boil the noodles in salted water for 5 minutes until tender. Briefly cook the choy sum for 30 seconds until bright green and crisp. Drain thoroughly and transfer to a large heatproof bowl. Mix in the capsicum, oyster sauce, sesame seeds, and oil, then toss gently to blend.
  • Slice the pork thinly against the grain. Combine with the noodle mixture and coriander leaves, tossing to mix well. Spoon into serving bowls, drizzle with extra oyster sauce, and serve promptly with soy sauce on the side, if preferred.

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