serves 4
ingredients
250g/9oz egg noodles
4 tablespoons vegetable oil
2 tablespoons light soy sauce
250g/9oz pork fillet, cooked and
sliced into thin shreds
100g/4oz French beans, topped
and tailed
1 teaspoon salt
1⁄2 teaspoon sugar
1 tablespoon Chinese rice wine
2 spring onions, finely sliced
1⁄2 teaspoon sesame oil
• Cook the noodles in boiling water according to the packet instructions,
then drain and rinse under cold water. Drain again, then toss with
1 tablespoon of the vegetable oil.
• Heat 1 tablespoon of the vegetable oil in a wok until hot. Add the
noodles, and stir-fry for 2–3 minutes with 1 tablespoon of the soy sauce,
then remove to a serving dish and keep warm.
• Heat the remaining oil, and stir-fry the pork and beans for 2 minutes.
Add the salt, sugar, rice wine, remaining soy sauce and half the spring
onions to the wok.
• Stir the mixture in the wok, adding a little water if necessary, then pour
on top of the noodles and sprinkle with the sesame oil and the remaining
spring onions. Serve hot.
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