OLYMPUS DIGITAL CAMERA Pasta, lo mian with sweet pork filllets 3

13 ounces pork fillets, cut into ¼ inch ribbons

½ large red pepper, seeds and membranes removed, cut into fine slices

¼ cup vegetable oil

1 small white onion, cut in half and then into thick wedges

4 scallions, trimmed and cut into 4 inch lengths

12 ginger slices

3 garlic cloves, finely sliced

1 pound fresh, uncooked, 1/8 inch wide Chinese egg noodles

2 tablespoons shao hsing rice wine or dry Sherry

1 tablespoon light soy sauce

1 tablespoon oyster sauce

½ teaspoon sesame oil

pinch Sichuan pepper and salt

For the marinade:

1 tablespoon shao hsing rice wine or dry Sherry

1 tablespoon hoisin sauce

1 tablespoon malt vinegar

1 tablespoon white sugar

2 teaspoons light soy sauce

½ teaspoon sesame oil


  1. Combine pork and marinade ingredients in a bowl, cover and leave to marinate in the refrigerator for 30 minutes.
  1. Bring a large pot of water to a rolling boil, salt it and drop in the noodles, a few at a time, separating them as they fall into the water. Cover and bring the water back to a boil as quickly as possible.  Uncover and boil the noodles for 5 minutes, then drain immediately and run under cold tap water to stop the cooking.  Drain again and set aside.
  1. Heat 2 tablespoons oil in a hot wok until the surface shimmers slightly. Add pork and stir-fry for 1 minute. Remove from wok and set aside.
  1. Add remaining oil to hot wok with pepper, onion, scallions, ginger and garlic and stir-fry for 1 minute, or until onion is lightly browned. Toss in noodles and reserved pork and stir-fry 30 seconds.  Finally, add wine or Sherry, soy sauce, oyster sauce and sesame oil and stir-fry for a further 1-½ minutes or until pork is cooked through and noodles are hot.
  1. Arrange noodles in bowls, sprinkle with Sichuan pepper and salt and serve immediately.


adapted from Kylie Kwong, Simple Chinese Cooking

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