There might seem to be a lot of cutting and chopping in this recipe, but once all your prep work is done, this dish will come together very quickly. I love the prep stage of any dish – it’s the behind-the-scenes work that makes for a great cooking performance and is very satisfying.
200g dried thin egg noodles
1 tablespoon groundnut oil
400g pork fillet or tenderloin, cut into strips
a 2cm piece of fresh ginger, peeled and roughly chopped
2 cloves of garlic, peeled and roughly chopped
1 tablespoon shrimp paste
1 tablespoon soy sauce
1 tablespoon fish sauce
3 tablespoons water
salt and ground white pepper
1 carrot, peeled and cut into matchsticks
2 spring onions, shredded
1 teaspoon sesame oil
PREPARATION TIME 10 MINUTES. COOKING TIME 10 MINUTES
1. Cook the noodles according to the packet instructions, then cool and set aside.
2. Heat the oil in a wok over a medium-high heat. Add the strips of pork and stir-fry for approximately 1 minute on each side, until the pork takes on some colour and is sealed but not quite cooked through. Remove from the wok, and set aside.
3. Turn the heat up to high. Add the ginger and garlic and stir fry
for 20 seconds until softened a little. Add the ground dried shrimp and continue to stir-fry until aromatic. Add the soy sauce, fish sauce and the water and cook for 10 seconds.
4. Check the noodles. Once softened, but retaining a slight bite, drain. Add the noodles and the pork strips to the wok, tossing them well through the wok for 1 minute to warm and coat in the sauce. Season with salt and pepper if needed.
5. Remove to a serving plate and garnish with the raw carrot and spring onions. Sprinkle over a couple of drops of sesame oil and serve.
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