Ingredients2 teaspoons freshly grated ginger
3 tablespoons shaoxing rice wine
3 tablespoons light soy sauce
2 teaspoons sesame oil
300 g/1½ cups sliced pork fillet
500 g/4 cups fresh Hokkein noodles (or 250 g/9 oz. dried)
4 tablespoons peanut oil
2 carrots, sliced
1 red pepper, deseeded and sliced
4 garlic cloves, sliced
150g/2½ cups shiitake mushrooms, thinly sliced
2 tablespoons oyster sauce
2 tablespoons ketjap manis
4 spring onionssliced, plus extra for garnish
- Whisk together the ginger, shaoxing, soy sauce and sesame oil in a shallow dish. Add the pork slices, toss well and set aside to marinate for 30 minutes. Remove the pork from the marinade and reserve both.
- Meanwhile cook the noodles by plunging them into a large saucepan of boiling water. Return to the boil and cook for 1–2 minutes until al dente. Drain, immediately refresh under cold water, drain again and dry well with a clean kitchen cloth. Set aside.
- Put 2 tablespoons of the peanut oil in a wok and set over a medium heat until it starts to shimmer. Add the marinated pork and stir-fry for 2–3 minutes until lightly golden. Remove with a slotted spoon and set aside.
- Heat the remaining oil in the wok and fry the carrots for 1 minute, add the (bell) pepper and garlic and fry for a further minute. Then stir in the mushrooms and fry for a further 2 minutes. Add the noodles and stir-fry for 1 minute.
- Add the cooked pork, reserved marinade, oyster sauce, ketjap manis, 25 ml/scant 2 tablespoons water and spring onions/scallions, and stir-fry until the noodles are hot. Divide the hokkein noodles between bowls and serve garnished with spring onions/scallions.