RECIPE BY:

Leslie Chan

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 500g egg noodles
• 150g pork loin (cut into strips)
• 1 tsp minced garlic
• 60g brown onion (sliced)
• 150g cabbage (sliced)
• 40g mixed capsicums (sliced)
• 10g fresh chillies (sliced)
• 60g Jade Phoenix shiitake mushrooms (sliced)
• 2 tbsp Cobram Estate EVOO

PORK MARINADE SAUCE:

• 1 tsp Lee Kum Kee Premium Soy Sauce*
• ¼ tsp Yeo’s Pure Sesame Oil
• ¼ tsp Lee Kum Kee Chicken Bouillon Powder
• ½ tsp cornstarch
• ½ tsp sugar
• white pepper (to taste)

SAUCE MIX:

• 1 Tbsp Lee Kum Kee Premium Soy Sauce*
• 2 Tbsp Lee Kum Kee Premium Dark Soy Sauce
• 2 Tbsp Lee Kum Kee Panda Brand Oyster Sauce*
• ½ tsp Yeo’s Pure Sesame Oil
• 2 tsp sugar
• white pepper (to taste)

METHOD:

• Marinate the meat with marinade sauce. Set aside for 10 minutes.
• Using a pot, bring the water to boil, and cook the noodle as per packaging instruction. Run under cold water until cool. Drained and set aside.
• Heat ½ tbsp of oil in a frying pan over medium-high heat. Add pork strips and stir-fry until browned or cooked through. Remove and set aside.
• In the same pan, heat the remaining oil over medium-high heat, sauté garlic and onion till fragrant. Stir-fry in cabbage, capsicum, chilli and mushroom until soften. Add in noodles and mix well.
• Add in pork strips and the sauce mix, mix well through. Serve hot.