Ingredient:
250 g (8 oz) rice noodles
2 tbsp sunflower oil
375 g (12 oz) pork fillet or tenderloin, cut into thin strips
1 tsp crushed dried red chillies
90 g (3 oz) shiitake mushrooms, sliced
200 g (7 oz) pak choi, coarsely chopped, keeping white and green parts separate
2 tbsp mild curry powder
2 tbsp soy sauce
2 tbsp oyster sauce
Juice of ½ lime
4 tbsp coconut cream
Chopped fresh coriander, to garnish
Method:
Cook the noodles according to packet instructions. Drain, refresh under cold running water, and set aside.
Heat 1 tbsp oil in a large wok or non-stick frying pan and stir-fry the pork over a high heat for about 2 minutes until brown and cooked through. Remove from the pan with a slotted spoon and set aside.
Heat the remaining oil in the pan. Add the chilli flakes, mushrooms, and the white parts of the pak choi, and stir-fry for 1-2 minutes. Add the curry powder, soy sauce oyster sauce, lime juice, and coconut cream and stir-fry for a further few minutes.
Add the green parts of the pak choi, then return the pork and add noodles to the pan. Stir-fry for a few minutes until piping hot, then scatter over the coriander.
250 g (8 oz) rice noodles
2 tbsp sunflower oil
375 g (12 oz) pork fillet or tenderloin, cut into thin strips
1 tsp crushed dried red chillies
90 g (3 oz) shiitake mushrooms, sliced
200 g (7 oz) pak choi, coarsely chopped, keeping white and green parts separate
2 tbsp mild curry powder
2 tbsp soy sauce
2 tbsp oyster sauce
Juice of ½ lime
4 tbsp coconut cream
Chopped fresh coriander, to garnish
Method:
Cook the noodles according to packet instructions. Drain, refresh under cold running water, and set aside.
Heat 1 tbsp oil in a large wok or non-stick frying pan and stir-fry the pork over a high heat for about 2 minutes until brown and cooked through. Remove from the pan with a slotted spoon and set aside.
Heat the remaining oil in the pan. Add the chilli flakes, mushrooms, and the white parts of the pak choi, and stir-fry for 1-2 minutes. Add the curry powder, soy sauce oyster sauce, lime juice, and coconut cream and stir-fry for a further few minutes.
Add the green parts of the pak choi, then return the pork and add noodles to the pan. Stir-fry for a few minutes until piping hot, then scatter over the coriander.
