{ night }
Chow mein
2 tbsps soy sauce, divided
In a medium bowl, combine 1 tbsp soy sauce, 1 tbsp oyster sauce,
2 tbsps oyster sauce, divided
cornflour and season with sea salt and cracked black pepper. Add the
1 tsp cornflour
pork and toss to coat. Cover and refrigerate for 30 minutes.
Sea salt and cracked black pepper 500g (1 pound) pork, sliced thinly 1 tbsp cornstarch 4 tbsps water, plus 1/4 cup extra 1/4 cup chicken stock 225g (1/2 pound) fresh chow mein noodles 1 tsp sesame oil 3 tbsps vegetable oil, divided 1/2 red onion, sliced thinly 12 raw prawns, peeled leaving tails, deveined 1/2 cup cabbage, shredded 1 cup bean sprouts 4 bunches baby bok choy, halved lengthways 2 green shallots, cut into 2 - inch pieces Red chillis, sliced, to serve
In a small bowl, dissolve the cornstarch with 4 tbsps water. Add the chicken stock, 1 tbsp oyster sauce and 1 tbsp soy sauce. Season with sea salt and cracked black pepper and stir to combine. Set aside. Heat a large pot of boiling water over high heat along with a pinch of salt. When boiling add the noodles and cook, separating occasionally with a fork until noodles are al dente. Drain in a colander and rinse well. Transfer to pot and add the sesame oil. Toss to coat evenly. Heat 1 tbsps vegetable oil in a large frying pan over medium heat. When the oil is hot, add noodles to the pan and use a spatula to flatten them. Cook for 5 minutes or until noodles are crispy and golden, pressing occasionally. Place a large plate over the noodles and flip to invert them onto the plate. Add 1 tbsp vegetable oil to the pan, and slide the noodles back into the pan. Repeat process. Once noodles are golden, transfer to a large serving plate and keep warm. Heat 1 tbsp vegetable oil in a large wok over high heat. When hot, add the onion, pork mixture and prawns. Stir-fry until nearly cooked through. Remove and set aside. Add the cabbage and bean sprouts to the wok. Season with a little salt and stir-fry for 1 minute. Add the bok choy along with 1/4 cup of water. Cover and steam for another minute. Add the chicken stock mixture to the wok, along with the pork mixture, and stir-fry for 1 more minute. Add the shallots and stir through. To serve, pour mixture over the top of the noodles. Serve with chillis. Serves 4 to 6
Sourced C i t i e s 179