Serving size: Serves 4
Cuisine type: Asian
Course: Main

Delicious pork and cabbage stir fry.

INGREDIENTS

2 tablespoons soy sauce
1 teaspoon white sugar
2 teaspoons cornflour
3 tablespoons vegetable oil
350 g loin of pork, finely shredded
400g Hokkien noodles
½ teaspoon sesame oil
1 tablespoon vegetable oil
250g cabbage, finely shredded
water

METHOD

Mix the soy, sugar, cornflour and one tablespoon oil together; stir the pork into this mixture and leave to sit for 40 minutes.

Cover the noodles with boiling water and leave to sit for 30 seconds; drain and sprinkle on the sesame oil. Toss and leave to one side.

Heat one tablespoon of oil in a wok and bring to smoke point — cook the cabbage quickly until wilted. Lift out of the wok and add the last tablespoon of oil and bring back to smoke point.

Drain the pork and lift into the wok and cook quickly for around 3 minutes. Pour in a water to aid in the sauce forming, put the cabbage back into the wok and tip in the drained noodles.

Work the noodles in the wok to combine the ingredients and heat the noodles through. Serve immediately.