|4 people||30 minutes|
- 500 g minced pork approx 10% fat
- 150 g oyster mushrooms, roughly torn apart
- 4 spring onions, finely chopped
- 5 garlic cloves, finely chopped
- 1 tbsp Vegetable oil
- 1/2 red pepper, roughly diced
- 200 g dried egg noodles 2-3 nests of noodles
- 2 tsp Cornflour
- 2 tbsp coriander, chopped
- 1 tsp seasame oil
- 1 tsp chilli bean sauce
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp Light soy sauce
- 1 tbsp tomato paste
- 1 tsp brown sugar
- 200 ml Tsingtao Beer
- 200 ml chicken stock
- 1/4 tsp Salt
- Finely chop the spring onions and garlic.
- Roughly tear apart the oyster mushrooms and then chop the red pepper in small rough dices.
- In a small mixing bowl, combine ‘The Sauce’ ingredients and set aside.
- Soak the egg noodles in hot water for 3-5 minutes.
- Once the noodles have separated, drain the water and place them on a clean tea towel in a tray to dry out and keep separate.
- Heat 1 tablespoon of vegetable oil over high heat until smoking hot. Add the spring onions & garlic, and then the pork mince and stir fry, whilst chopping through the meat to separate well for a minute until browned and cooked through.
- Add the red peppers and the mushrooms and continue stir frying on a high heat for a further minute.
- Next, pour in the sauce, cooking the entire mixture over medium heat, folding occasionally, for approx. 10 minutes or until well combined.
- Separately, mix 2 tsp cornflour with a couple of teaspoons of water to create a paste, and add to the meat, stirring until sauce has thickened and reached a velvety texture.
- Ladle the sauce on top of the noodles and garnish with the remaining chopped spring onion and coriander.