|2 cups||Vegetable oil, such as canola or rice bran oil|
|400 g||Hokkien noodles (Main)|
|3 cloves||Garlic, crushed|
|400 g||Pork, stir-fry strips (Main)|
|½||Small cabbages, red, well shredded|
|1 bunch||Spring onion, thickly sliced|
|3 Tbsp||Dark soy sauce|
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- Place the noodles in a bowl, cover with boiling water, stir to separate noodles, then drain well.
- Heat a little oil in a wok or large frying pan and stir-fry pork in two batches for 3 to 5 minutes or until browned. Remove to one side.
- Add garlic and cabbage and spring onions to the pan and stir-fry for a couple of minutes to wilt. Add the drained noodles and return pork to the pan.
- Add soy sauce, stir-fry and toss well for 2 minutes to combine and heat through. Serve in bowls.