Ingredients
2 loin pork chops, fat removed and cut into thin slices
MARINADE
2 tbsps soy sauce
2 tbsps sesame oil
½ tbsp cornflour
DIPPING SAUCE
3 tbsps rice vinegar
½ tbsp sugar
1 tbsp soy sauce
1 red chilli, small and chopped finely
NOODLES
2 tbsps sunflower oil
100g chinese noodles, soaked in boiling water for 4 minutes, drained
50g pak choi, finely chopped
1 taste red chilli
Overview
This recipe needs high, high heat, but it’s simple enough for a quick midweek dinner.
Don’t be afraid of the heat, and stay with this dish: it needs your attention.
Method
- Place the sliced pork in a bowl, add the marinade ingredients and mix well.
- Next prepare the dipping sauce – heat the rice vinegar and sugar together in a small saucepan over a gentle heat until the sugar is dissolved; add the soy and chilli, pour into a small bowl to serve.
- Heat a wok or pan over a high heat, add a tablespoon of oil and stirfry the pork in two batches until crispy & fully cooked, add the noodles, pak choi & chilli and a little more oil, if necessary.
- Stir fry the lot until the noodles are heated through.
- Serve with the dipping sauce on the side.
- Cook’s note, make extra dipping sauce, as it keeps really well, very good with chicken or chargrilled vegetables