Thursday, March 04, 2010

The Cookbook Challenge - Week 16 - Noodles

Week 16 & the challenge is flying by.  It has been busy, busy, busy around here lately so I have only managed the one recipe a week once more, soon I hope to challenge myself to do 2 or 3 again,  For this weeks theme, noodles, I thought it was about time to make something from Kylie Kwong's Simple Chinese Cooking, a book I havent used in at least a year for no other reason than I forget it's there & am always reaching for old favorites.  The recipes all look delicious & what I have made so far relatively simple, even though the list of ingredients is long, most are all thrown in together & the cooking process is speedy.  I loved the Stir Fried Hokkien Noodles with Sweet Pork Fillets that I chose & will make sure I revisit this book again soon, maybe even for the challenge if the theme fits (I'm sure I can manage at least week 44 Chinese!).

The pork was tender, sweet as promised & the flavours were all well balanced to create a tasty & filling yet light enough not to weigh me down meal.

 

Stir-Fried Hokkien Noodles with Sweet Pork Fillets - From Kylie Kwong Simple Chinese Cooking
400g pork fillets, cut into 5mm slices
1/2 large red capsicum
1/4 cup vegetable oil
1 small white onion, cut in half & then into thick wedges
4 spring onions, trimmed & cut into 10cm lengths
12 ginger slices
3 garlic cloves, finely sliced
1 x 450g packet fresh hokkien noodles
2 tblspns shao hsing wine or dry sherry
1 tblspn light soy sauce
1 tblspn oyster sauce
1/2 tspn sesame oil

Marinade

1 tblspn shao hsing wine or dry sherry
1 tblpsn hoisin sauce
1 tblspn malt vinegar
1 tblspn white sugar
2 tspns light soy sauce
1/2 tspn sesame oil

Combine pork & marinade ingredients in a bowl, cover and leave to marinate in the fridge for 30 minutes.
Remove seeds and membranes from pepper, cut into slices and set aside.

Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly.  Add pork and stir fry for 1 minute.  Remove from wok and set aside.

Add remaining oil to hot wok with pepper, onion, spring onions, ginger & garlic and stir-fry for 1 minute or until the onion is slightly browned.  Toss in noodles and reserved pork and stir-fry for 30 seconds.  Finally, add wine or sherry, soy, oyster sauce, sesame oil & stir fry for a further 1 1/2 minutes or until pork is cooked through and noodles are hot.



3 comments:

penny aka jeroxie said...

Hell yeah... weeks are just flying by. Noodles are meant to be nice and simple in my books!

Cherrie Pie said...

this is a great simple recipe to make and looks tasty too. yummy

Rilsta said...

I love how the Cookbook Challenge makes us different cookbooks and try out different recipes! I've got Kylie Kwong's book too but haven't made anything from it yet.