- 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
- 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.
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