Pork Fried Noodles

The Method for Pork Fried Noodles

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1. Cook the noodles for 1 minute less than the packet says. Drain, rinse under cold water and toss with a teaspoon of the oil.

   Mark done Start 1 min timer

2. Toss the pork with the cornflour. Heat half the oil in a large wok or frying pan over high heat and stir-fry the pork for 3 minutes until browned. Lift out.

   Mark done Start 3 min timer

3. Add the remaining oil, then the garlic, cabbage and carrots, and stir-fry for 3 minutes.

   Mark done Start 3 min timer

4. Return the pork, add the noodles, soy sauce, oyster sauce and sesame oil and toss for 2 minutes until hot and glossy. Top with the spring onions.

   Mark done Start 2 min timer

What Can Go Wrong

1. Rinse the noodles after boiling to stop them sticking together.
2. Cook the pork in two batches if your pan is small.
3. Keep everything moving in the pan so the cabbage does not scorch.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

On the Table Alongside

Chili sauce · Cucumber salad · Spring rolls · Prawn crackers

Storing Leftovers

Keeps in the fridge for up to 2 days. Reheat in a hot pan with a splash of water rather than in the microwave, for a better texture.

Questions People Ask

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.