100 g Pork Fillet Trimmed of any fat and sinew
- 300 g Pak Choi
- 2 Sweet Red Pepper
- 3 Spring Onions
- 50 g Egg Noodles Dry Weight
- 2 teaspoons Hoisin Sauce
- 2 dash Sesame oil
- 1 teaspoon Cornflour
- 4 teaspoons Light Soy
- 2 cloves Garlic
- 1 Red Chili
- 5 g Fresh Ginger
• 2-3 sprays 1-cal oil
- Slice the pork fillet into ribbons about the width of your little finger. Mix together the cornflour, half the soy and a dash of sesame oil and add the meat. Marinade for at least half an hour at room temperature or 2 hours in the fridge. Do not leave for more than 12 hours!
- Deseed the red pepper and slice. Remove the root from the pak choi and slice finely. Trim and slice the spring onions on a diagonal. Finely chop the garlic and ginger. Deseed the red chili and chop finely.
- Make up the egg noodles according to the packet instructions. Mine require 3-4 minutes soaking in boiling water. I reconstitute them before I start to stir fry, then drain and leave to one side
- Wipe your wok with a little vegetable oil and heat as hot as you dare. Drain the meat from the marinade. Add the meat, ginger, garlic and chilli. Stir fry on as hot a heat as you can for 2-3 minutes
- Add in the red pepper and stir fry for a further minute.
- Add in all the pak choi except the leafy bits and continue to stir fry for a minute.
- Add in the leafy parts of the pak choi and the drained noodles. Cook for a minute to warm through.
- Take the wok off the heat and stir through the remaining soy mixed in with the hoisin. Garnish with the spring onion. Taste and adjust seasoning as necessary (I find that even low salt soy means I don’t need to add any more salt).