Ingredients
150g pork loin
500g egg noodles
2 tbsp extra virgin olive oil
1 tsp minced garlic
60g brown onion
150g cabbage
40g red capsicum
10g fresh chilli
60g shiitake mushroom
Pork marinade sauce
1 tsp Lee Kum Kee Premium Soy Sauce
¼ tsp LKK Pure Sesame Oil
¼ tsp LKK Chicken Bouillon Powder
½ tsp cornstarch
½ tsp sugar
White pepper, to taste
Sauce mix
1 tbsp Lee Kum Kee Premium Soy Sauce
2 tbsp LKK Premium Dark Soy Sauce
2 tbsp LKK Panda Brand Oyster Sauce
½ tsp LKK Pure Sesame Oil
2 tsp sugar
White pepper, to taste
Method
1. Marinate the meat with marinade sauce. Set aside for 10 minutes.
2. Using a pot, bring the water to the boil, and cook the noodles as per package instruction. Run under cold water until cool. Drained and set aside.
3. Heat ½ tablespoon of oil in a frying pan over medium-high heat. Add pork strips and stir-fry until browned or cooked through. Remove and set aside.
4. In the same pan, heat the remaining oil over medium-high heat, sauté garlic and onion till fragrant. Stir-fry in cabbage, red capsicum, chilli and mushroom until soft. Add in noodles and mix well.
5. Add in pork strips and the sauce mix, stir well then serve.
Wine match: Riesling, Gewürztraminer, Pinot Noir, medium-bodied Shiraz