This recipe requires the meat to marinate for at least 30 minutes (it's even better for a few hours or overnight). You can make this recipe with chicken or beef, rather than pork. Pay careful attention when cooking over high heat.
You can freeze leftovers, or refrigerate to eat the next day.
|
Ingredients |
1 Serve |
2 servings |
|
Pork loin, thinly sliced |
1 (100 - 150g) | 2 (250 - 300g) |
| Salt reduced soy sauce | 1 T | 2 T |
| Orange juice | 3 T | 6 T |
| Minced ginger | 2 t | 4 t |
| 200g packet of ready-to-eat noodles e. G. udon or hokkien | 1/2 (freeze remainder) | 1 |
| Oil | 1 t | 1 T |
| Stirfry vegetables (of your choice) | 200g | 400g |
Method
- Place pork in a medium-sized bowl.
- Mix soy sauce, ginger and orange juice together in a bowl.
- Add meat, cover with cling wrap and marinate for at least 30 minutes.
- Heat oil for a few minutes in a non-stir fry pan.
- Drain excess marinade from meat and set aside.
- Add meat and sear by cooking quickly over a high heat for 2-3 minutes.
- Add vegetables and extra marinade, and continue cooking over a high heat for 2-3 minutes, tossing with a spatula.
- Once vegetables and meat have cooked through, reduce heat to medium and add noodles.
- Hot noodles through, tossing with spatula for about 3 minutes.
- Serve (try your hand at using chopsticks!)
t = teaspoon