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No. 0132 Chinese Free recipe

Saucy Stir-Fried Pork Noodles with Onion and Peppers

Thick, chewy noodles pick up a deep mahogany color from a sticky sauce of dark soy, oyster sauce and a touch of chili bean paste. Strips of pork, sweet onion and red pepper are seared in a smoking wok first, giving the dish that smoky, restaurant-style edge you rarely get at home.

4.4 from 199 cooks

Thick noodles stir-fried with pork, onion and red peppers in dark glossy sauce
Photo: Merkhat Amangeldinov on Pexels
Prep
15 min
Cook
12 min
Total
27 min
Serves
2
Level
Easy
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Method 5 steps

  1. Toss the pork with the cornstarch and 1 teaspoon of the light soy sauce. Mix the oyster sauce, dark soy, remaining light soy, chili bean paste, sugar and 3 tablespoons water.

  2. Boil the noodles for 1 minute less than the package time, drain and rinse briefly so they do not stick.

  3. Heat the oil in a wok until smoking. Sear the pork 2 minutes until browned at the edges, then add the onion and pepper and stir-fry 2 minutes until charred in spots.

  4. Add the garlic for 20 seconds, then the noodles. Toss over high heat for 1 minute.

  5. Pour in the sauce and toss for 2 minutes until the noodles turn glossy and dark and the sauce is mostly absorbed. Serve hot.

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