Thursday, February 24, 2011

Ants Climbing Trees

We recently had this for dinner and a friend asked for the recipe, so I thought I would share it here.

250g (8 oz) minced pork
1x198g (7 oz) packet of fine egg or rice noodles
2 Tbsps vegetable oil
4 spring onions, trimmed and chopped finely
250ml (8 fl oz) hot chicken stock
2 spring onions, finely chopped, to garnish

2 Tbsps soy sauce
1 Tbsp dry sherry or sherry vinegar
1 Tbsp vegetable oil
1 tsp sesame oil
1 tsp chilli sauce
½ tsp sugar
Pinch of salt

• Whisk the marinade ingredients together in a bowl. Add the pork and stir well to mix. Cover and leave to marinate for about 30 minutes.
• Meanwhile, cook the noodles according to the packet instructions; drain thoroughly.
• Heat the wok until hot. Add the oil and heat over a moderate heat until hot. Add the oil and heat over a moderate heat until hot. Add the pork and spring onions and stir-fry for about 5 minutes or until the meat loses its pink colour. Pour in the stock and bring to the boil, stirring constantly, then add the drained noodles. Stir fry for 1 minute or until all of the liquid is absorbed and the noodles are hot.
• Sprinkle with the spring onions and serve at once.

Makes 3-4 servings

From Sainsbury’s Wok and Stir-Fry; Jeni Wright
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