1 tbsp vegetable oil
2 tbsp ginger, finely chopped
1 garlic clove, finely chopped
1 shallot, finely chopped
600g pork mince
200g oyster mushrooms, chopped
4 spring onions, chopped
1 tsp oyster sauce
1 tsp salt-reduced soy sauce
2 tsp cornflour, mixed with
2 tsp water
¼ cup coriander, chopped
150g egg noodles
2 tbsp sesame oil
2 tbsp vegetable oil
green beans, blanched, sliced, to serve
soy sauce, chilli sauce or hoisin sauce to serve
Heat oil in a pan and add ginger, garlic and shallots. Cook over moderate heat for 3 minutes.
Add mince, mushrooms and spring onions. Cook until mushrooms are soft, about 10-15 minutes.
Add oyster sauce, soy sauce and 1 tablespoon water. Simmer and reduce liquid.
Add cornflour; gently heat until mixture thickens. Stir in coriander and season to taste.
Preheat oven to 180°C. Cook egg noodles in hot water for 2 minutes until tender. Drain and mix in oils. Using a fork, twirl noodles and place on a baking paper-lined tray. Make 6 nests. Bake for 20 minutes.
Top with pork mince stir-fry (set two cups aside for lunch), green beans and sauces.