Pork and Pak Choi Noodles

I am so excited to get the blog up and running again... I have had a crazy month and have missed cooking properly so much! I cook stir-fry a lot, as it is so quick and easy, but is usually made using whatever I have left in the fridge and not that healthy. For a change I thought I would use lots of veg and pack it full of Chinese flavour... I have used pork steaks as it is a leaner cut and is relatively cheap. It is also terribly easy to slice thinly for extra quick cooking- I think that really is the key to Chinese cooking, preparing everything and slicing thin for a super quick and easy meal. If you fancy something different, sliced rump steak would work really nicely with the oyster sauce.

 Ingredients

Pork Steaks (One each!) | The above veg made a big meal, but I just managed to polish it off, so adjust accordingly. Include bean sprouts, sliced pak choi, sliced red pepper, sliced mushroom and the "holy trinity" of Chinese cooking (as Gok Wan says!): sliced garlic, spring onion and ginger. | Oyster sauce | Soy sauce | 1 tbsp sesame oil | 1 tbsp sunflower oil | Medium egg noodles |

1. Prepare your vegetables. | 2. Slice your pork thinly and drizzle in soy sauce. | 3. Heat the sesame and sunflower oil in a pan and when hot fry the ginger and mushroom till slightly coloured. |

4. Add the rest of your vegetables, stirring regularly so nothing sticks to the bottom. | 5. Prepare your noodles by boiling in a pan to packet instructions. |

6. In a separate pan start frying your pork on a high heat. It will go a lovely golden brown and cook quickly. 

7. Add your drained noodles to the vegetables with a good dollop of oyster sauce. You want enough to give a lovely silky consistency, but not so much that it is all you can taste, you will be able to judge for yourself. 

 8. Serve your vegetable noodles onto hot plates and add pork pieces on top! If you like a little heat, I would add fresh chopped chilli when cooking the ginger and mushrooms.