Ingredients
- 300 g (10 oz) pork loin steak or chops, trimmed and thinly sliced
- ¼ cup (60 ml) dry sherry
- 1 tablespoon salt–reduced soy sauce
- 1 tablespoon sesame oil
- 250 g (8 oz) wok–ready hokkien (egg) noodles
- 1 tablespoon peanut oil
- 5 spring onions (scallions), thinly sliced
- 200 g (7 oz) snow peas (mangetout), trimmed and halved
- 350 g (12 oz) bok choy, chopped
Preparation
- Put the pork in a bowl with the sherry, soy sauce and 1 teaspoon of the sesame oil and toss well to coat.
- Cover with plastic wrap and set aside.
- Cook the noodles according to the packet instructions, then drain well.
- Toss with the remaining sesame oil and set aside.
- Heat the peanut oil in a wok or large non–stick frying pan over high heat.
- Add the pork, reserving the marinade, and stir–fry for 3 minutes, or until the meat is lightly browned.
- Remove to a plate.
- Add the snow peas to the wok and stir–fry for 30 seconds, then add the spring onions and bok choy and stir–fry for a further 1 minute.
- Return the pork to the wok with the reserved marinade and stir–fry for 1–2 minutes, or until heated through and the bok choy has wilted.
- Divide the noodles among serving plates and serve the pork and vegetables over the top.