Mad Butcher's Butcher Est. 1971

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Chilli Pork Fried Noodles

INGREDIENTS

- 1 large packet fine dried egg noodles
- 400g boneless pork steaks
- 3 cloves garlic – finely diced
- 1 knob ginger – finely diced
- 1 cup small broccoli pieces
- 1 red capsicum – finely sliced
- 1/2 cup carrots – finely sliced
- 1 cup green beans
- 3 tbsp vegetable oil
- 1 tsp chilli flakes
- 4 tbsp light soy sauce (you can add 2 tbsp extra if you like)
- 4 tbsp shaoxing wine (Chinese cooking wine)
- 2 tsp sesame oil
- 2 tbsp kecap manis (sweet thick soy sauce)
- 1 cup bean sprouts
Serves : 4
Cooking time: 40

METHOD

Cook dried egg noodles in boiling water as per packet instructions. Once cooked, quickly plunge into cold water and drain to stop cooking.

Finely slice pork steaks

Finely slice garlic and ginger, evenly chop broccoli, capsicum, carrot and green beans

In a wok, heat oil, add garlic, ginger and chilli flakes and fry gently for 2 mins

Add pork and fry until cooked (about 8-10 mins) then add veges and fry for a further 2 mins

Add light soy sauce and Shaoxing wine then add cooked noodles. Stir through sesame oil and kecap manis. Mix in bean sprouts and serve quickly.

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