Turn two convenience products into a speedy school-night stir-fry.
- 350g fresh chow mein noodles
- 1/4 cup oyster sauce
- 1/2 teaspoon ground white pepper
- 2 tablespoons salt-reduced soy sauce
- 1 tablespoon peanut oil
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, peeled, finely grated
- 250g packet (slow-cooked and shredded) barbecue pork
- 1 teaspoon cornflour
- 1/2 cup Massel salt reduced chicken style liquid stock
- 225g bag coleslaw mix
- 1/4 cup roughly chopped fresh coriander leaves, plus extra sprigs to serve
- Lime wedges, to serve
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes. Drain.
Meanwhile, combine oyster sauce, white pepper and soy sauce in a bowl. Heat oil in a wok over medium-high heat. Add garlic and ginger. Stir-fry for 1 minute or until fragrant. Add sauce mixture and pork. Stir-fry for 2 to 3 minutes or until heated through.
Blend cornflour and 1/2 the stock in a bowl until smooth. Add remaining stock. Stir to combine. Add coleslaw mix, noodles and stock mixture to pork in wok. Stir-fry for 3 to 4 minutes or until heated through and coleslaw mix is beginning to wilt. Add coriander. Toss to combine. Sprinkle with extra coriander sprigs and serve with lime wedges.
TIP: You can find pre-packaged slow-cooked and shredded barbecued pork in the meat section of major supermarkets. No noodles? Rice can be easily substituted. Just add 4 cups cooked rice in step 3
Recipe by: Author: Claire Brookman Image credit: Craig Wall Publication: Super Food Ideas and Taste.com.au