Cook ginger, garlic and shallots with pork mince, mushrooms and spring onions. Season with oyster sauce and soy sauce. The Noodle baskets are baked in the oven until crisp. Serve Pork and Spring Onion Stir-Fry with Noodle Baskets, blanched green beans and your favourite sauce, try soy sauce, chilli sauce or hoisin sauce.
Pork and Spring Onion Stir-Fry with Noodle Baskets Recipe
Serves 6
Ingredients:
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
Method:
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.
