Pork san choy bau platter

Pork mince: Trot down to the supermarket for a handy stand-by to rev up winter dinners!

Recipe «Pork san choy bau platter» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp peanut oil, 3 green onions, thinly sliced, 3cm piece fresh ginger, finely grated, 400g pork mince, 227g can whole water chestnuts, drained, quartered , 2 tbsp Ayam oyster sauce, 2 tbsp soy sauce, 200g dried rice-stick noodles , 1 tsp sesame oil, 1/4 iceberg lettuce, coarsely shredded, 1/4 cup chopped fresh coriander leaves, 2 tbsp roasted cashew nuts, roughly chopped.

Ingredients:

• 2 tsp peanut oil 
• 3 green onions, thinly sliced 
• 3cm piece fresh ginger, finely grated 
• 400g pork mince 
• 227g can whole water chestnuts, drained, quartered 
• 2 tbsp Ayam oyster sauce 
• 2 tbsp soy sauce 
• 200g dried rice-stick noodles 
• 1 tsp sesame oil 
• 1/4 iceberg lettuce, coarsely shredded 
• 1/4 cup chopped fresh coriander leaves 
• 2 tbsp roasted cashew nuts, roughly chopped 

Instructions

1. Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry onion and ginger for 1 to 2 minutes or until fragrant. Add mince. Stir-fry for 3 minutes or until cooked through. Add water chestnuts, oyster sauce and half the soy sauce. Stir-fry for 2 to 3 minutes or until heated through. Remove from heat.
2. Meanwhile, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 10 minutes or until tender. Separate with a fork. Drain. Transfer to a platter. Drizzle with sesame oil and remaining soy sauce. Toss to coat.
3. Toss lettuce through mince mixture. Arrange over noodles. Top with coriander and cashews. Serve.