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Stir-fried pork & noodles with ginger
Stir-fried pork & noodles with ginger
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients:
  • 600g pkt thin hokkien noodles or thick fresh hokkien noodles
  • 36.40 gm peanut oil or vegetable oil
  • 400g pork loin medallion steaks, fat removed, thinly sliced
  • 1 medium brown onion, sliced
  • 2 medium carrots, thinly sliced
  • 250g broccoli, cut into small florets
  • 1/2 (about 500g) Chinese cabbage (wong nga bak), leaves separated, washed, drained, shredded
  • 30.00 gm water
  • 52.00 gm chilli sauce
  • 40.00 ml kecap manis (sweet Indonesian soy sauce)
  • 40.00 ml chopped fresh coriander
Instructions:
  • Blanch the hokkien noodles in a large pot of salted boiling water for 1 minute. Then, drain and keep aside.
  • In a wok or large frying pan over medium-high heat, brown the pork in 2 batches in half of the oil. Set aside once cooked.
  • Heat the rest of the oil in the wok over medium-low heat. Sauté the onion until softened, about 5 minutes. Increase the heat to medium-high, add the carrots, broccoli, and garlic. Cook for 2 minutes. Add the cabbage and water, stir-frying for an additional 2 minutes until the cabbage wilts.
  • Combine the noodles, pork, chili sauce, kecap manis, and half of the coriander in the pan. Toss everything together for 1-2 minutes until heated through.
  • Garnish with the remaining chopped coriander and serve while hot.

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