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© David Loftus
"Great kit makes cooking a pleasure."
oriental pork with noodles
main courses | serves 2-4
Stir-fries are great fun to make. Just get all the ingredients together and lay them out, then all you need is a really hot wok. Get stuck in!Rub the crushed peppercorns into the pork slices. Heat your wok and a frying pan to make them as hot as you can. Pour the sesame and sunflower oils into the hot wok and fry the ginger, chilli and mushrooms for a minute until slightly coloured. Throw in the pepper, spring onions, pak choi, garlic and bean sprouts and stir-fry until wilted. Add the noodles, fish and oyster sauces, the coriander leaves and the stock. Stir-fry for 2 to 3 minutes until the noodles are steaming hot. Taste and season with soy sauce.
Meanwhile, drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes on each side or until cooked through and golden. Serve with the stir-fried noodles.
ingredients
a handful of Szechuan peppercorns, crushed
2 x 350g pork fillets, thinly sliced
2 teaspoons sesame oil
2 tablespoons sunflower oil
2 tablespoons freshly grated ginger
1-3 fresh red chillies (to taste), deseeded and chopped
125g oyster mushrooms, wiped and torn
125g shiitake mushrooms, wiped and halved
1 red pepper, deseeded and chopped
a bunch of spring onions, trimmed and sliced
200 pak choi, chopped
2 cloves of garlic, peeled and finely chopped
300g bean sprouts
300g medium egg noodles, cooked
2 teaspoons fish sauce
6 tablespoons oyster sauce
a small bunch of fresh coriander, leaves chopped
75ml chicken stock
dark soy sauce
2 x 350g pork fillets, thinly sliced
2 teaspoons sesame oil
2 tablespoons sunflower oil
2 tablespoons freshly grated ginger
1-3 fresh red chillies (to taste), deseeded and chopped
125g oyster mushrooms, wiped and torn
125g shiitake mushrooms, wiped and halved
1 red pepper, deseeded and chopped
a bunch of spring onions, trimmed and sliced
200 pak choi, chopped
2 cloves of garlic, peeled and finely chopped
300g bean sprouts
300g medium egg noodles, cooked
2 teaspoons fish sauce
6 tablespoons oyster sauce
a small bunch of fresh coriander, leaves chopped
75ml chicken stock
dark soy sauce
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"Alright me old treacle, it's Jamie 'ere. Fanks for posting a comment, in response I'd loike to inform ya that I'm glad you like my recipe and I'd love to get married to you."
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thankyou
diane
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Me and my dad hav had an agreement to cook one of your recipes at least once a week each.yove really inspired me ,cheers jamie :D:D:D:D::D:D:D:D:D::D:D:
I cooked this lovely looking recipe last night and I am sorry to say that the Szechuan peppercorns were so vile that I couldn't eat it, it really did not aggree with my tastebuds. It was like eating mouthwash. I was so disappointed, I love cooking Jamie's food and have never had a bad one, did I do something wrong? are there various types of Szechuan pepper? I used less if anything it was just so overpowering. The veg was lovely though I would do this dish without the pepper in future. Sorry Jamie! Maybe someone could shed some light on this for me!!! :(
...i love you jamie..uhmmmmwaahhh!!!
thanka hope to hear soon
b.cooke
http://www.orientalcookbook.co.uk/chinese.php?recipe=39
or
Thai Style Fried Noodles (Pad Thai)
http://www.orientalcookbook.co.uk/thai.php?recipe=73
year 12 assignment
i love your shows.. xx
We love your show in Australia
This recipe looks nice by the way, thanks!
:)