Ingredients
Preparation time: 25 minutes
Servings: 2
From street stalls to tea rooms to the best restaurants: stir-fried noodles are a Hong Kong classic.
INGREDIENTS
- 200g cooked noodles
- 175g pork fillet, sliced
- 50g bean sprouts
- 1 spring onion
- ½ small carrot
- 2 Tbsp Lee Kum Kee Premium Oyster Sauce
- 2 Tbsp Lee Kum Kee Double Deluxe Soy Sauce
- 1 Tbsp Lee Kum Kee Chiu Chow Chilli Oil (optional)
PREPARATION
Mix the pork fillet slices with 1 tablespoon of premium oyster sauce, and marinate for 10 minutes.
Heat oil in a wok, and stir-fry the pork fillet over medium heat for about 5 minutes or until cooked. Add the vegetables and cooked noodles to the wok with the remaining sauces and stir-fry for another 5 minutes or until heated through.
Variation tips:
For extra kick, add 1 tablespoon of Lee Kum Kee Chiu Chow Chilli Oil as a condiment.
For a vegetarian version, take out the pork fillet and swap the premium oyster sauce for the mushrooms vegetarian stir-fry sauce.