This classic take on stir-fried Shanghai noodles feature sumptuous strips of pork, cabbage, capsicum, shiitake mushrooms and a sauce that is sure to have your mouth watering! Perfect for a weeknight meal.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
- YieldServes 4
Ingredients
- 150g pork loin, cut into strips
- 500g egg noodles
- 2 tbsp oil
- 1 tsp minced garlic
- 60g brown onion, sliced
- 150g cabbage, sliced
- 40g mixed capsicum, sliced
- 10g fresh chilli, sliced
- 60g shiitake mushroom, sliced
Pork Marinade Sauce:
- 1 tsp Lee Kum Kee Premium Soy Sauce
- ¼ tsp Lee Kum Kee Pure Sesame Oil
- ¼ tsp Lee Kum Kee Chicken Bouillon Powder
- ½ tsp Cornstarch
- ½ tsp sugar
- White pepper to taste
Sauce Mix:
- 1 Tbsp Lee Kum Kee Premium Soy Sauce
- 2 Tbsp Lee Kum Kee Premium Dark Soy Sauce
- 2 Tbsp Lee Kum Kee Panda Brand Oyster Sauce
- ½ tsp Lee Kum Kee Pure Sesame Oil
- 2 tsp sugar
- White pepper to taste
Cooking Method:
Marinate pork with pork marinade sauce. Set aside for 10 minutes.
Using a pot, bring water to a boil. Cook the noodles as per packaging instructions. Run under cold water until cool. Drain and set aside.
Heat ½ tbsp oil in a frying pan over medium-high heat. Add pork strips and stir-fry until browned or cooked through. Remove and set aside.
In the same pan, heat the remaining oil over medium-high heat. Sauté garlic and onion until fragrant. Toss in cabbage, capsicum, chilli and mushroom, stir-fry until softened.
Add in noodles and mix well.
Add pork strips and sauce mix. Stir well before serving.
