- 600g pork leg steaks, thinly sliced
- 1 tablespoon hot chilli sauce
- 1/4 cup soy sauce
- 2 tablespoons dry sherry
- 350g packet fresh chow mein noodles
- 2 teaspoons cornflour
- 2 tablespoons oyster sauce
- 2 teaspoons Massel chicken style stock powder
- 2 tablespoons peanut oil
- 1 medium brown onion, cut into thin wedges
- 1 medium carrot, halved, sliced diagonally
- 1 medium red capsicum, chopped
- 2 cups shredded wombok (Chinese cabbage)
- Fresh coriander leaves, to serve
- Step 1Combine pork, chilli sauce, 1 tablespoon soy sauce and half the sherry in a glass or ceramic bowl. Cover. Refrigerate for 2 hours.
- Step 2Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Using a fork, separate noodles. Drain. Combine cornflour, oyster sauce, stock powder and remaining soy sauce and sherry in a jug.
- Step 3Remove pork from marinade. Heat a wok over medium-high heat. Add half the oil. Swirl to coat. Stir-fry pork, in batches, for 3 to 4 minutes or until browned. Transfer to a bowl.
- Step 4Heat remaining oil in wok. Swirl to coat. Add onion, carrot and capsicum. Stir-fry for 5 minutes or until vegetables are just tender. Return pork to wok. Add noodles, cornflour mixture and cabbage. Stir-fry for 2 to 3 minutes or until cabbage has just wilted, sauce thickens and pork is cooked through. Top with coriander. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Super saver: Use trimmed chicken thigh fillets instead of pork and save around $3 in total.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas