Pork Mee Goreng
- 3 Tbsp Oyster Sauce
- 3 Tbsp Tomato Sauce
- 2 Tbsp Sweet Chilli Sauce
- 2 fat cloves Garlic, crushed
- ¼ tsp Salt
- 450g Pork Schnitzel
- 2 tsp Oil, preferably Sesame or Peanut Oil
- fresh or dried Noodles for 4 people
- 2 Eggs
- 2 Spring Onions, finely chopped
- ¼ of a Green Cabbage, finely sliced (about 2-3 cups)
- 1 cup of Mung Bean Sprouts
- a handful of chopped Coriander
In a bowl, combine the oyster sauce, tomato sauce, sweet chilli sauce, garlic and salt. Add the sliced pork and stir to coat the meat evenly. Set aside for 5 minutes to marinate while you prepare the vegetables and noodles.
Heat 1 teaspoon of the oil in a wok or heavy-based frying pan, add a quarter of the marinated pork, tossing quickly until the meat is sealed. Remove from the pan and set aside. Continue cooking the pork in small batches this way, adding a little more oil if you need to. If you add all the meat at once, the pan temperature will drop significantly and the meat will stew rather than seal.
Cook the noodles according to the packet instructions while the meat is cooking.
When all the meat is sealed, return it to the pan, scrape any remaining marinade into the pan as well and pour in the beaten eggs. Toss to combine well. Add the spring onion and shredded cabbage and stir-fry so that the cabbage becomes coated in the marinade and begins to soften.
Drain the noodles thoroughly and add them to the pan, folding them through the other ingredients. Continue cooking until the mixture begins to look almost dry, then add the bean sprouts and fresh coriander. Serve in bowls.
TIP: If you like your noodles really spicy, add more sweet chilli sauce to your taste.
Courtesy of Food Magazine. Recipe by Sophie Gray. Photography by Shaun Cato-Symonds.