A mixture of green vegetables adds colour, crispness and food value to this simple noodle stir-fry with pork and dried mushrooms. Chinese egg noodles are prepared more quickly than Western pasta – they only need brief soaking – so this dish can be made from start to finish in less than 30 minutes.
Replace the pork with skinless boneless chicken breasts (fillets), cut into thin slices, or peeled raw tiger prawns. * Use wheat-free Chinese rice noodles for anyone on a gluten-free diet. * For a delicious vegetarian version, omit the pork fillet and add 300 g (10½ oz) mange-tout or sugarsnap peas. Baby sweetcorn, halved lengthways, sliced carrots, chopped French beans, cauliflower florets and sliced fresh mushrooms are also all suitable.
very delicious...very easy to cook...very tasty...will definitely cook again. - 27 Apr 2013
This deserves to be higher up the ratings. It is very good. I made it a couple of weeks ago and am doing it again tonight. It is a tasty way of using the remains of a pork joint. I replaced a lot of the ingredients because of what I have and do not have in the house. The beauty of stir fry is that it is easy to personalise please do not be put off by the tweaks. I am just listing what I did in case it is of help to anyone. The stock was omitted because the juice from the veg I used provided more than enough liquid. For noodles I always use either spagetti or those little packets of noodle and spice. This time it was spag and I had enough liquid to cook it although in future I will dip them in boiling water before adding to the wok. Instead of chinese mushrooms, beansprouts, celery and broccoli I used ordinary white mushrooms, savoy cabbage and carrot. Instead of fresh chilli I used lazy red. - 24 Dec 2015