Preparation time: 30 minutes
Total cooking time: 15 minutes
Serves: 4
Ingredients for japanese fried pork:
1 tablespoon oil
150 g (5 oz) pork loin, thinly sliced
5 spring onions, cut into short lengths
1 carrot, cut into thin strips
200 g (6 1/2 oz.) Chinese cabbage, shredded
500 g (1lb) Hokkien noodles, gently pulled apart to separate
2 tablespoons shoshoyu
1 tablespoon Worcestershire sauce
1 tablespoon mirin
2 teaspoons caster sugar
1 cup (90 g/3 oz.) bean sprouts, scraggly ends removed
1 sheet toasted nori, shredded
Directions for japanese fried pork:
1. When you will want to try this recipe, just follow this small guidelines. First heat the oil in a large wok over medium heat. Then stir-fry the pork, the spring onion and the carrot for about 1-2 minutes or so, or until the pork begins to change colour.
2. Then add the cabbage, the shoshoyu, the mirin, the noodles, the Worcestershire sauce, the sugar and 2 tablespoons water. Cover them and cook for about 1 minute or so.
3. After that, add the bean sprouts and toss them well to coat the vegetables and the noodles in the sauce. It should be served immediately, sprinkled with the shredded nori.
Nutritional Value for Japanese fried pork:
Protein 25 g;
Fat 8 g;
Carbohydrate 93 g;
Dietary Fibre 5.5 g;
Cholesterol 40mg;
Energy 2300kJ (550cal)
Hints for Japanese fried pork:
1. Finely shred the Chinese cabbage with a large, sharp knife.
2. Use your fingers to remove the scraggly ends from the bean sprouts.
3. Stir-fry the pork, spring onion and carrot until the pork just changes colour.
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