Sweet and sour pork rice noodles

Cooking Meat Sweet and sour pork rice noodles

Detailed step-by-step description of how to cook the dish "Sweet and sour pork rice noodles". Try it by all means

Lables: Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Combine pork, soy sauce and wine or sherry in a shallow glass or ceramic dish. Set aside for 10 minutes.
  2. Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until noodles soften. Separate noodles with a fork. Drain and rinse under cold water. Set aside.
  3. Heat 1 tablespoon of oil in a wok over high heat. Add half the pork and stir-fry for 1 to 2 minutes or until browned. Remove to a bowl. Repeat with remaining pork.
  4. Heat remaining oil in wok. Add onions and stir-fry for 1 minute. Add pineapple and capsicum. Stir-fry for 2 to 3 minutes or until capsicum is just tender. Return pork to wok. Add stir-fry sauce and noodles. Stir-fry for 2 minutes or until warmed through. Spoon into serving bowls. Serve.

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500g pork fillet, trimmed, thinly sliced
1 tbsp reduced-salt soy sauce
1 tbsp shao hsing Chinese cooking wine or sweet sherry
250g packet dried rice stick noodles
2 tbsp peanut oil
2 small red onions, halved, cut into wedges
1/2 small pineapple, peeled, cored, roughly chopped
1 red capsicum, roughly chopped
175g sachet sweet and sour chicken stir-fry recipe base

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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