If you saw my post yesterday, you'll know that I made my own version of Peking Pancakes. No duck in sight and instead pork, because its cheaper and arguably equally delicious. I spent less than £3 on my piece of pork shoulder, and it fed two and a half of us for two meals. That's impressive, right?
This second dish using the left over pork that we didn't eat the previous night is quick and tasty. My husband even said it's the best pork noodles he's ever had.
From separate ingredients to steaming on the table in 15 minutes. A great weekday meal and way to use up any vegetables that are looking a little tired.
Serves 2
5 Minutes Preparation
10 Minutes Cooking
INGREDIENTS
Leftover Pulled Chinese Pork (see 'Poor Mans Peking Pancakes' for full Pork recipe)
2 Nests of Dry Egg Noodles
1tbs Groundnut Oil
50g Chestnut Mushrooms
1 Yellow Pepper
1 Carrot
5 Broccoli Spears
1tbs Oyster Sauce
2tbs Light Soy Sauce
1tsp Rice Wine Vinegar
1tsp Sugar
2 Spring Onions
Chilli Flakes
Sesame Seeds
METHOD
- Chop the vegetables into bite sized chunks.
- Set a pan of water on to boil
- Place a wok or frying pan over a medium heat. Add a splash of groundnut oil (or any oil you use at home). Add all of the vegetables to the frying pan and cook for three minute, tossing regularly.
- Once the water is bubbling, add the dry noodles and turn off the heat. Leave to cook for 5 minutes.
- Add the oyster sauce, soy sauce, vinegar and sugar into a small bowl.
- Back to the vegetables, add a splash of water to help steam. Toss again to continue to cook evenly. Add the left over pork to the pan and stir.
- Drain the noodles and then add to the wok. Pour in the sauce and toss to coat.
- Serve and top with sesame seeds and chilli flakes.