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.