400g pork Rashers (Belly Pork sliced very thinly)
1 Tbls Cornflour
2 cloves Garlic, finely chopped
3cm thumb of Ginger, peeled and finely chopped
2 Tbls Light Soy Sauce
2 Tbls Shaoxing Rice Wine or Dry Sherry
1 Onion, finely diced
1 Red pepper, finely diced
2 Tbls Oyster Sauce
1 Tbls Chinese Black Vinegar or Balsamic Vinegar
2-3 Tbls Roasted Chilli Paste
1 Tbls Brown Sugar
300g Egg Noodles, cooked and drained
1 bunch Spring Onions, finely diced
- Place the rashers in the freezer for 30 minutes to firm them up and make them easier to chop. Once firm, dice finely into 0.5cm cubes.
- Place the meat, cornflour, garlic, ginger, soy sauce and rice wine/sherry in a bowl and mix well. Marinate meat for 30 minutes.
- Heat a large pan over high heat. Stir fry the meat in a splash of oil until it begins to crisp. Add the peppers and onion and stir fry until soft.
- Add all remaining ingredients, except the spring onions, and stir fry until well coated in sauce and heated through.