Ingredients
- 3 tbsp oyster sauce
- 3 tbsp kecap manis
- 10 tsp sambal oelek (add 2 tsp less if you desire a less spicy meal)
- 500g Hokkien noodles
- 4 tbsp vegetable oil
- 400g green beans (ends trimmed and cut in half)
- 1 brown onion, finely diced
- 3 garlic cloves, finely minced
- 2 tsp ginger, finely minced
- 400g pork mince
- Chilli, chopped finely for garnish)
- Spring onions, chopped finely for garnish)
- 4 tsp sesame seeds (for garnish)
Method
- Mix the oyster sauce, kecap manis and sambal oelek together to make the sauce. Set aside.
- Cook the noodles according to the packet instructions. Drain, then set aside.
- In a large frying pan, heat half of the vegetable oil over high heat until almost smoking. Add the green beans, spreading them out evenly into a single layer. Let them cook for 3 minutes, stirring only briefly (approximately every 30 seconds), until they are lightly charred and cooked through. Tip beans into a bowl and set aside.
- Place the same frying pan from the beans over high heat again, then heat the remaining 2 tbsp of vegetable oil. Cook the onion, garlic and ginger for 1 minute. Add the pork mince and cook, breaking it up with a wooden spoon until it mostly changes from pink to white (approximately 2 minutes). Then, add 2 tablespoons of the sauce prepared in step 1, and continue cooking the pork for another 2 minute until lightly browned.
- Add the noodles, green beans and remainder of the sauce. Toss for 3-4 minutes with 2 wooden spoons, ensuring that the noodles are all coated in sauce and slightly caramelised.
- Divide into 4 bowls and garnish with chilli, spring onions and sesame seeds. Enjoy!
Product used in recipe
- ABC - Sweet Soy Sauce
- Lee Kum Kee - Oyster Sauce