Ingredients
• 600g pork leg steaks, thinly sliced
• 1 tablespoon hot chilli sauce
• 1/4 cup soy sauce
• 2 tablespoons dry sherry
• 350g packet fresh chow mein noodles
• 2 teaspoons cornflour
• 2 tablespoons oyster sauce
• 2 teaspoons chicken stock powder
• 2 tablespoons peanut oil
• 1 medium brown onion, cut into thin wedges
• 1 medium carrot, halved, sliced diagonally
• 1 medium red capsicum, chopped
• 2 cups shredded wombok (Chinese cabbage)
• Fresh coriander leaves, to serve
Method
1. Combine pork, chilli sauce, 1 tablespoon soy sauce and half the sherry in a glass or ceramic bowl. Cover. Refrigerate for 2 hours.
2. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Using a fork, separate noodles. Drain. Combine cornflour, oyster sauce, stock powder and remaining soy sauce and sherry in a jug.
3. Remove pork from marinade. Heat a wok over medium-high heat. Add half the oil. Swirl to coat. Stir-fry pork, in batches, for 3 to 4 minutes or until browned. Transfer to a bowl.
4. Heat remaining oil in wok. Swirl to coat. Add onion, carrot and capsicum. Stir-fry for 5 minutes or until vegetables are just tender. Return pork to wok. Add noodles, cornflour mixture and cabbage. Stir-fry for 2 to 3 minutes or until cabbage has just wilted, sauce thickens and pork is cooked through. Top with coriander. Serve.
