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SWEET CHINESE PORK AND NOODLES.

Byline: FOOD with NADIA SAWALHA

Serves 2 300g fresh egg noodles 200g loin of pork cubed 3 tbsp cooking oil 2 cloves garlic, minced 1 x red, green and yellow peppers Large handful of beansprouts 1 tbsp soy sauce 1 tbsp oyster sauce 2 tbsp water MARINADE: 1/2 tbsp soy sauce 1 tsp oyster sauce 1 tsp Shaoxing wine 1 tsp sugar 1/2 tsp sesame oil GARNISHING: Drizzle of sesame oil Handful sesame seeds Spring onions, chopped METHOD: 1 Rinse the fresh egg noodles with cold water, drain the excess water and set aside.

2 In a small mixing bowl, marinate the pork with all the seasonings in the marinade for 15 minutes.

3 Heat up a wok with 1 tbsp of the cooking oil.

When it's really hot, add the pork into the wok and pan-fry until cooked through. Set aside.

4 Heat up the wok with the remaining 2 tbsp of oil. Add in the garlic and stir-fry until light brown or aromatic. Add peppers into the wok and do a few quick stirs.

5 Stir in the noodles, soy sauce, oyster sauce, and water. Continue to stir-fry until the noodles are well blended with the seasonings and completely cooked through.

6 Dish out and transfer into two serving bowls.

Top noodles with the pork (and its juice), a drizzle of sesame oil, and garnish with the sesame seeds and spring onions. Serve immediately.
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Title Annotation:Features; Opinion, Column
Publication:The Mirror (London, England)
Article Type:Recipe
Date:Oct 26, 2013
Words:238
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