Servings | Serves |
Ingredients
- 2 tablespoons Peanut Oil
- 1 Onion grated
- 500 grams Pork Mince
- 2 cloves Garlic Cloves crushed
- 1 tablespoons Ginger freshly grated
- 1/4 cup Char Siu Sauce 60ml
- 1 teaspoon Chinese Five Spice Powder
- 1/3 cup Chinese Rice Wine 80ml, shaohsing
- 100 grams Chang’s Fried Noodles
- Red Chilli toasted
- Cashews coriander leaves, snipped, to serve
- Chives and Lime Cheeks to serve
Ingredients
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Instructions
- Heat oil in a frypan over medium-high heat. Cook onion, stirring, for 3-4 minutes until softened. Increase heat to high, add pork and cook, stirring, for 8-10 minutes until golden. Add garlic, ginger, char siu sauce and five spice, and cook for 2 minutes or until fragrant. Add the rice wine and cook for 3-4 minutes until caramelised.
- Divide noodles among plates. Top with pork, chilli, cashews, coriander and chives. Serve with lime cheeks to squeeze over.
Recipe Notes
CREDIT : https://www.delicious.com.au/recipes/sticky-pork-crispy-noodle-salad/dac61e9d-d516-4fef-800c-b1f1a192dffb
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