Pork Chow Mien (Fried Noodles with Pork)

This recipe serves 4.

Ingredients:

• 250g fresh, thin egg noodles or Italian vermicelli
• 1 medium onion
• 1 medium carrot
• 4 spring onions
• 1 small red capsicum
• 1/3 cup oil
• 1 teaspoon finely chopped garlic
• 2 teaspoons finely chopped ginger
• 1 cup cubed cooked pork or ham
• 1 tablespoon hoisin sauce
• 1/2 cup bean sprouts, tails removed
• 3 teaspoons cornflour
• 1 1/4 cups chicken stock

Method:

1. Place noodles in a large pan of boiling water and cook until just tender.  Drain and spread out on a clean tea towel to dry.  Cut onion into quarters or eighths and separate the layers.  Cut carrot into thin strips.
2. Cut spring onions into medium lengths and capsicums into small squares.
3. Heat 1 tablespoon of oil in a heavy-based frying pan.  Add half of the noodles and cook over moderate heat 5 minutes or until a golden, crisp cake has formed.  Turn noodle cake over and cook for another 5 minutes, drizzling another tablespoon of oil down the side of the pan while it cooks.  Transfer noodles to a plate and keep warm.  Repeat this procedure with the remaining noodles.
4. Heat remaining oil in frying pan or wok and stir fry garlic and ginger until lightly golden.  Add onion, carrot, spring onion and capsicum and stir fry over high heat for 3 minutes.
5. Add pork and hoisin sauce and cook, stirring occasionally, another minute.  Add bean sprouts and toss for a few seconds.
6. Blend cornflour with a little of the stock.  Add to pan.  Add remaining stock.  Stir until liquid boils and thickens.  Use a knife to break-up noodle cakes into serving portions.  Spoon pork mixture over these portions.  Serve immediately.