Ingredientes para 4 people
170g/6oz egg or rice noodles, dried
1 tbsp groundnut or sesame oil
340g/12oz lean pork tenderloin, cut into strips
1 tbsp hoisin sauce
2 garlic cloves, crushed
4 spring onions, sliced
1 x 2½ cm/1in piece of fresh root ginger, peeled and chopped
½ medium dark green cabbage, shredded
2 tbsps chicken stock made with Bovril
1 tbsp sherry
freshly ground black pepper
2 tbsp soy sauce
- T. Preparacion → 15 min
- T. Cocinado → 10 min
- Nivel → Medio
1 Cook the egg noodles in plenty of boiling lightly salted water until just tender but not mushy. Drain well in a colander and then set aside while you stir-fry the pork.
2 Heat the oil in a wok or deep frying pan and when it is hot, add the strips of pork and the hoisin sauce. Stir-fry for 2 minutes, until slighlty browned.
3 Add the garlic, spring onions and ginger and stir-fry for 1 minute, then tip in the cabbage. Continue stir-frying for 1 minute, then add the soy sauce, chicken stock and sherry. Stir-fry for about 4 minutes, until the cabbage is slightly tender and bright green and the pork is cooked.
4 Just before serving, add the drained egg noodles to the stir-fried pork and vegetables, and heat through in the wok, stirring and tossing gently. Season with lots of freshly ground black pepper, and serve immediately with more soy sauce.