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.

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