Ingredients
Scale
- 200 g (7 oz) egg noodles
- 1 tbsp olive oil
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 500 g (1 lb 2 oz) minced (ground) pork (or chicken mince)
- 1 tbsp Chinese cooking wine (substitute with rice wine vinegar)
- 1 tbsp brown sugar
- 2 tbsp tamari or all-purpose soy sauce
- ½ cup (75 g) frozen peas
- ½ cup (75 g) frozen corn
- 2 spring onions (scallions), finely sliced
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 4 fried eggs, to serve (optional)
- Fried shallots, to serve (optional)
- Chilli oil, to serve (optional)
Instructions
- Cook the egg noodles as per the packet instructions minus 1 minute (this will stop them from over-cooking and breaking up). Rinse in cold water. Set aside.
- Heat the oil in a large, deep pan over high heat. Add the garlic and ginger and cook for 30 seconds.
- Add the pork and cook for 2–3 minutes, breaking it up as you go until it has changed colour.
- Add the Chinese cooking wine, brown sugar and tamari or soy sauce. Stir until the brown sugar is dissolved.
- Add the peas and corn and cook for 1 minute until thawed.
- Turn the heat off and add the cooked noodles, spring onion, dark soy sauce and sesame oil. Toss to combine.
- Serve topped with fried eggs, fried shallots and chilli oil, if using.
Notes
MAKE AHEAD
Best cooked and served immediately.
LEFTOVERS
Refrigerate for up to 2 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Noodles, pork
- Method: pan
- Cuisine: Asian