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


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.


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.