Barbecued Pork Chow Mein

375g thin fresh egg noodles
2 tbsp peanut oil
2 tsp sesame oil
250g chinese barbecued pork, thinly sliced
1 tbsp soy sauce
2 tbsp oyster sauce
1⁄4 cup plum sauce
1 tbsp cornstarch
3⁄4 cup chicken broth
1⁄4 medium chinese cabbage (200g), shredded
2 green onions, thickly sliced

Cook noodles per instructions. Heat oils in wok. Shape noodles into a 25cm round; cook, without stirring, until browned and crisp underneath, pressing down throughout cooking. Slide noodles onto an oven tray; invert into wok wit cooked side up. Cook until crisp underneath. Remove from wok; keep warm. Combine pork, sauces and cornstarch blended with broth; stir until mixture boils and thickens slightly. Add cabbage; stir until cabbage is just wilted. Serve pork mixture on noodles, topped with onion.

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