For 4 portions
Ingredients
Pork fillet, cut into batons 100g
Dark soy sauce 1 1/2tsp
Granulated sugar 1 tsp
Corn flour 10g
Water 60 ml
Vegetable oil 60ml
Chinese egg noodles 150 g
Bean sprouts
Chinese dried mushrooms
Spring onions
- Marinate the pork in half the dark soy sauce, and half the sugar and corn flour, seasoning, half the water and half the oil. Allow to stand for 15 minutes.
- Blanch the noodles in boiling salted water for 1 minute, refresh and drain.
- In a suitable pan, heat sufficient oil to deep fry the noodles. Drain on kitchen paper or in a cloth.
- Heat the remainder of the oil in a wok. Add the bean sprouts. Cook quickly and remove.
- Add the pork and cook until lightly browned.
- Add the bean sprouts to the pork and add the mushrooms.
- Blend the remaining cornflour with the rest of the water and add all the remaining ingredients. Stir this into the pork and simmer until thickened.
- Place the noodles in a suitable serving dish, place the pork in the centre and garnish with chopped spring onions.
