- 0:30 Prep
- 4 Servings
- Capable cooks
Grab your chopsticks and tuck into a big bowl of Chinese noodles. Top slippery noodles with pork that’s been roasted until just charred for smoky flavour.
Ingredients
- 125ml (1/2 cup) char siu sauce
- 600g pork scotch fillet steaks, cut into 2cm-thick pieces
- 250g pkt dried egg noodles
- 1 tablespoon vegetable oil
- 1 large carrot, halved lengthways, thinly sliced diagonally
- 1 red capsicum, cut into strips
- 4 spring onions (shallots), cut into 5cm lengths
- 1 tablespoon finely grated fresh ginger
- 1 bunch baby pak choy, trimmed, quartered lengthways
- 60ml (1/4 cup) water
- 2 tablespoons Kikkoman Soy Sauce
- 2 tablespoons oyster sauce
- 2 tablespoons water, extra
Method
- Step 1Preheat oven to 220C. Place a greased wire rack on a lined baking tray. Reserve 1 tablespoon of char siu sauce. Combine pork and remaining char siu sauce in a bowl. Place pork on rack. Roast, turning halfway, for 25 minutes or until pork is tender and slightly charred.
- Step 2Meanwhile, cook noodles in a saucepan of boiling water for 3 minutes or until tender. Drain. Rinse under hot water. Drain again.
- Step 3Heat the oil in a wok with a lid over medium-high heat. Stir-fry the carrot and capsicum for 2 minutes or until tender crisp. Add the spring onion and ginger and stir-fry for 2 minutes or until aromatic. Add pak choy and water. Cover and cook for 1-2 minutes or until pak choy is just tender. Combine the reserved char siu sauce, soy sauce, oyster sauce and extra water in a jug. Add to wok. Stir-fry for 2 minutes or until combined.
- Step 4Divide the noodles among bowls. Top with the vegetable mixture and pork.
Nutrition
2525 kj
Energy
23g
Fat Total
4.5g
Saturated Fat
7g
Fibre
43g
Protein
79g
Carbs (total)
All nutrition values are per serve
Notes
Top idea: Replace the pork with halved chicken thigh fillets. Roast for 20-25 minutes or until cooked.
- Author: Cynthia Black
- Image credit: Al Richardson
- Publication: Australian Good Taste
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