Ingredients
500 g thick egg noodles or Udon
50 g each pork, beef & chicken, sliced thin
1 tsp cornflour
½ tsp SIDS SALT & PEPPER
¼ tsp SIDS CRAZY SALT
½ tsp light soy
2 fresh chillies, chopped
1 tsp oyster sauce
1 cup bok choy
1 cup bean sprouts
2 spring onions, chopped
1 cup broccoli, chopped
3 cloves garlic, chopped
1 cup beef stock
1 tbsp dark soy
1 tsp light soy
1 tbsp oyster sauce
⅛ tsp white pepper
1 tbsp peanut oil
1 tbsp rice bran oil
Directions
Marinate meat in cornflour, SIDS SALT & PEPPER, SIDS CRAZY SALT, ½ tsp light soy, chillies and 1 tsp oyster sauce for 2 hours at room temperature.
Put rice bran oil in wok and fry half the garlic until slightly brown. Add vegetables and stirfry until just cooked. Remove from wok and set aside. Add peanut oil to wok and fry remaining garlic until brown. Add meat (including marinade) and fry until just about cooked. Remove from wok and set aside. Add stock, light soy, dark soy, white pepper and oyster sauce to wok and cook a little. Add noodles (and water if necessary) and cook, turning noodles gently until all the sauce is absorbed. When noodles are ready, (taste - noodles should be al denté) return vegetables and meat to the wok and stirfry for 20 seconds then pour into a heated serving bowl.
