There are some recipes in every household which are your go to recipes when you can’t think of anything else to make. We love Chinese cooking, and although we are not uber talented in our skills, there are a few super tasty recipes that we can and do enjoy making, this being one of them. Like many of my recipes, I like them to be adaptable. So if you haven’t got a certain ingredient in the fridge you can quickly pull out an alternative.
In the recipe I’ve used Pork, but if I’m honest we use chicken way more often and it’s as just as good. Any colour peppers will work, but red are my favourite as they are just that little bit sweeter. I always have dried egg Noodles in the cupboard, but I often buy a bag of fresh egg or rice noodles at the supermarket which can reduce the cooking time a little. The teriyaki sauce hasn’t got such a strong flavour that children will be put off and most children love noodles, so it’s a great family dish.
Serves – 4
Preparation Time – 10 minutes
Cooking Time – 10 minutes
500g Fillet of pork, sliced thinly
Thumb size piece of ginger
4 nests egg noodles
Red Pepper thinly sliced
2 tsp cornflower
4tbsp teriyaki sauce
1. Add all the pork (or chicken) to a bowl with the cornflower and give it a good mix. And heat a tablespoon of the sesame oil in a large pan or wok over a medium to high heat. Put a large pan of water on for the noodles.
2. When the oil is hot add the pork and brown on one side, then add the pepper, after a few minutes add the ginger.
3. By now the water should be boiling so add the noodles and cook for 5 minutes or until cooked.
4. Once the noodles are cooked, drain and add to the pan with the pork. Add the teriyaki sauce and mix well.
5. Serve with a sprinkle of sesame seeds and a side of spring rolls or prawn crackers.
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