Ingredients
- 500g hokkien noodles
- 200g pork julienned
- 180g fish cake sliced
- 1 bunch Bok choy
- 1/4 cabbage shredded
- 2-3 Garlic cloves minced
- 1 tbsp light soy sauce (sauce)
- 1 tbsp dark soy sauce (sauce)
- 2 tsp sugar (sauce)
- 200ml chicken stock
- 1 tsp light soy sauce (marinade)
- 1 tsp sugar (marinade)
- 1 tsp corn flour (marinade)
- Pepper to taste (marinade)
- 1 tsp water (marinade)
Method
- Blanch noodles in boiling water as per packet instructions. Drain.
- Marinate pork for at least 20 mins or overnight ok.
- Heat oil in wok over high heat. Add garlic, toss then add pork. Brown pork then add fish cake. Cook until pork is just cooked then remove and set aside. Add cabbage to wok and a bit of water to help start cooking. When starts to soften add bok choy. When both soft add noodles and sauce ingredients to wok. Toss, then add stock, toss and simmer for a few minutes to let noodles absorb flavours. Return pork and fish cakes to wok. Toss until well combined. Dish up and serve.
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
