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Ingredients
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125ml (1/2 cup) char siu sauce
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600g pork scotch fillet steaks, cut into 2cm-thick pieces
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250g pkt dried egg noodles
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1 tablespoon vegetable oil
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1 large carrot, halved lengthways, thinly sliced diagonally
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1 red capsicum, cut into strips
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4 spring onions (shallots), cut into 5cm lengths
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1 tablespoon finely grated fresh ginger
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1 bunch baby pak choy, trimmed, quartered lengthways
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60ml (1/4 cup) water
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2 tablespoons Kikkoman Soy Sauce
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2 tablespoons oyster sauce
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2 tablespoons water, extra
Method
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1Preheat oven to 220C. Place a greased wire rack on a lined baking tray. Reserve 1 tablespoon of char siu sauce. Combine pork and remaining char siu sauce in a bowl. Place pork on rack. Roast, turning halfway, for 25 minutes or until pork is tender and slightly charred.
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2Meanwhile, cook noodles in a saucepan of boiling water for 3 minutes or until tender. Drain. Rinse under hot water. Drain again.
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3Heat the oil in a wok with a lid over medium-high heat. Stir-fry the carrot and capsicum for 2 minutes or until tender crisp. Add the spring onion and ginger and stir-fry for 2 minutes or until aromatic. Add pak choy and water. Cover and cook for 1-2 minutes or until pak choy is just tender. Combine the reserved char siu sauce, soy sauce, oyster sauce and extra water in a jug. Add to wok. Stir-fry for 2 minutes or until combined.
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4Divide the noodles among bowls. Top with the vegetable mixture and pork.
Source: taste.com.au
