Ingredients
- 200g Obap sweet potato noodles (2 packets)
- 1sp corn starch
- 2tbs Pun Chun chilli bean sauce
- 1tbs Shaoxing wine
- 200g lean pork cut into 2cm ( leg or loin is good)
- 2tbs rice bran oil
- 100g shredded fresh daikon plus 1tbs cubed picked daikon (made prior by steeping in white vinegar or add a dash of vinegar when cooking)
- 100g green beans cut 3cm lengths
- 4 spring onions (white and green parts) sliced
- 5cm length young ginger; peeled and grated
- 2 cloves garlic; minced
- 1/2 red Anaheim chilli; sliced
- 2tbs Kicap Char Koay Teow Sauce (or dark soy sauce)
- 1/2tsp raw caster sugar
- Cracked white pepper to taste
- 1/2 cup fresh coriander (leaves and stems) coarsely chopped
Method
- Cover noodles with boiling water and leave to soak until required.
- Place corn starch, Pun Chun chilli bean sauce and Shaoxing wine in bowl and stir to combine. Add pork, coat well and leave to marinate 10-15 minutes .
- Heat oil in wok. Add Daikon and beans and stir fry for 2 minutes on medium heat.
- Add spring onions, ginger, garlic, chilli and stir fry another few minutes until aromatic.
- Add pork and fry 5 minutes until pork has changed colour and has lost raw appearance.
- Drain noodles, reserving 1/2 cup soaking liquid.Cut noodles up roughly. Kitchen scissors work well.
- Add noodles to wok and stir well to combine.
- Add soaking liquid, Kicap char Koay Teow sauce, white pepper and sugar. Stir to combine well. Continue to cook for 5 minutes, stirring often to distribute heat and cook evenly.
- When ready to serve either stir through coriander or garnish with coriander. Serve immediately.
- Note: leftovers can be reheated the next day. The noodles are also delicious cold.
Product used in recipe
- OBAP - OBAP SWEET POTATO NOODLES
