Spicy Pork Lo Mein
Ingredients
- for the marinade
- 500g pork shoulder cut into bite sized strips
- 1/2 tbsp light soy sauce
- 1 tsp cornflour
- 2 tsp veg oil
- for the main dish
- 1 tbsp finely chopped root ginger
- 1 heaped tbsp finely chopped garlic
- 2 tbsp veg oil
- 250g pack dried medium dried egg noodles
- 320g pack chinese style stir fry veg, inc water chestnuts, beansprouts etc
- 1 medium onion sliced
- 1 medium carrot finely sliced
- handful mangetout
- handful green beans
- 1 bell pepper finely sliced
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp oyster sauce
- 1-2 tbsp sriracha sauce (2 is quite hot)
- 1 tbsp honey
- 1 tbsp white vinegar
- 1 tbsp sesame oil
Preparation
Put the pork slices and marinade ingredients in a mixing bowl, mix well and set aside. Put the last seven ingredients in the list in a little bowl, this will make the sauce later
Put the veg oil in a wok on medium high and stir fry the ginger for a few mins, then add the garlic for a min and turn the heat up high. Stir fry the onion, mangetout, pepper, carrots and green beans for a couple of mins, remove and set aside. Then stir fry the Chinese stir fry veg for 60-90 seconds, remove and set aside with the other stir fried veg
Add a few inches of boiled water and a good pinch of salt to the wok, add the noodles and bring up to a simmer for 2 mins, drain and run the noodles under the cold tap for 30 seconds to stop them cooking further
Put the wok back on a high heat, add the pork and brown off for five mins, stirring regularly. Add the noodles back to the pan and the bowl of sauce ingredients. Mix together well for a couple of mins and then add a pinch of salt and the veg, mix the veg into the meat and noodles for a couple of mins and remove from the heat. Cover and leave to rest for a few mins before serving
