- 1:15 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
There are just six ingredients in this Chinese barbecue classic but there is no stinting on flavour.
Ingredients
- 1/4 cup char siu sauce
- 1/4 cup kecap manis
- 500g pork fillet, sliced
- 250g dried rice stick noodles
- 1 tablespoon peanut oil
- 1 bunch choy sum, roughly chopped
- 2 tablespoons fried shallots
Method
- Step 1Place 2 tablespoons char siu sauce and 1 tablespoon kecap manis in a glass or ceramic bowl. Add pork. Toss to coat. Cover. Refrigerate for 1 hour, if time permits.
- Step 2Place noodles in a heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until tender. Use a fork to separate noodles. Drain. Rinse under cold water. Drain.
- Step 3Heat a wok over medium-high heat. Add half the oil. Swirl to coat. Add half the pork. Stir-fry for 1 minute or until lightly browned. Transfer to a bowl. Repeat with remaining oil and pork.
- Step 4Return pork to wok. Add choy sum. Stir-fry for 1 minute. Add noodles and remaining sauces. Stir-fry for 2 minutes or until noodles are heated through. Serve with fried shallots.
- High protein
- Low fat
- Low kilojoule
Nutrition
1512 kj
Energy
7.8g
Fat Total
1.7g
Saturated Fat
2.2g
Fibre
33.3g
Protein
89mg
Cholesterol
1133mg
Sodium
40.3g
Carbs (total)
All nutrition values are per serve
Notes
Allow 1 hour marinating time.
Super saver: Use pork stir-fry strips instead of pork fillet and save around $6.33 in total.
- Author: Kirrily La Rosa
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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