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    Sprout, Noodle & Red Pork Stir Fry (Serves 3-4)

    A quick, substantial meal for the whole family




    300g thick fresh egg noodles
    2 tablespoons peanut or vegetable oil
    2 thin slices fresh ginger, peeled
    1 clove garlic, peeled and smashed
    2-3 green onions (scallions), finely shredded
    200g red barbecued fillet of pork, cut into julienne strips
    1 tablespoon shaoxing cooking wine or dry sherry
    125 g bean sprouts, tails removed
    75g snow pea sprouts, cut in half and stalks discarded
    50g radish sprouts, cut in half and stalks discarded


    1 1/2 tablespoons light soy sauce
    1 1/2 tablespoons oyster sauce
    1/2 teaspoon salt
    1/2 teaspoon sugar


    1. Purchase the pre-cooked red roast fillet of pork from a Chinese butcher.
    2. Combine all the seasonings in a small bowl.
    3. Cook the noodles in a large pan of boiling salted water as per the instructions.
    4. Drain and rinse with cold water. Set aside.
    5. Heat a wok until hot, add the oil and toss in the ginger and garlic, pressing them into the oil.
    6. Throw in the green onions and pork and toss to coat with oil for approximately one minute.
    7. Add the wine or sherry and stir-fry for 20 seconds.
    8. Stir-fry in swift tossing motions then pour in the seasonings and discard the ginger and garlic.
    9. Add the drained noodles and, using a spatula, toss well to combine.
    10. Add the Bean, Daikon Radish and Snow Pea Sprouts.
    11. Scoop and lift the Sprouts into the noodles and pork until evenly covered by the sauce. Pour into a hot serving bowl and serve immediately.