Chinese BBQ Pork and Egg Noodles | Marion's Kitchen
Chinese BBQ Pork and Egg Noodles | Marion's Kitchen
Ingredients
Main
- 250g (9 oz) dried udon noodles
- 2 tbsp vegetable oil
- 1 tbsp finely chopped ginger
- 4 garlic cloves, finely chopped
- 100g (3.5 oz) spinach, sliced
- 200g (7 oz) Homemade Chinese BBQ 'Char Siu' Pork (or use store-bought), cut into bite-sized pieces
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 4 fried eggs (optional)
- chilli flakes to serve (optional)
Spring onion & ginger sauce
- 1 tbsp finely chopped ginger
- 1 tsp sea salt
- 1 cup finely sliced spring onion (scallions)
- ¼ cup vegetable oil
- 2 tsp sesame oil
Instructions
- 1
To make the spring onion & ginger sauce, place ginger, salt and spring onion into a mortar and give it a light pounding with your pestle to create a rough paste.
- 2
Heat vegetable oil and sesame oil until hot (it's hot when a wooden spoon will cause bubbles when dipped into the oil) then carefully pour over the spring onion mixture.
- 3
Stir to combine and set aside until ready to serve.
- 4
Cook the noodles in boiling water until just tender.
- 5
Drain and set aside.
- 6
Heat the vegetable oil in a wok or frying pan over medium-high heat.
- 7
Add the ginger and garlic and stir-fry for 30 seconds.
- 8
Add the spinach and stir-fry until just wilted.
- 9
Add the pork and stir-fry for another 30 seconds.
- 10
Add the cooked noodles, soy sauce and oyster sauce and stir-fry until well combined.
- 11
Add 2 heaped tablespoons of the spring onion & ginger sauce and toss until well combined.
- 12
Remove from heat and divide noodles among serving bowls.
- 13
Top with a fried egg and chilli flakes, if using.
- 14
And add another dollop of spring onion & ginger sauce.