Shanghai style noodles
Baby Cut Corn
Sweet Chilli Sauce
Ingredients required for this recipe:
300g pork leg or fillet, or chicken breast, cut into strips
6 tablespoons Hoisin Sauce
1 teaspoon grated ginger
1 tablespoon cornflour
400g Trident Hokkien Noodles (2x200g packs)
1 tablespoon Trident Sweet Chilli Sauce
1/2 teaspoon salt
2 tablespoons oil
1/4 red capsicum, cut into matchstick size pieces
3 spring onions, diagonally sliced
1 cup shredded spinach, silverbeet or bok choy
1/2 can Baby Cut Corn, drained
1 cup bean sprouts
Mix meat with 2 tablespoons Hoisin Sauce, ginger and cornflour.
Separate Trident Hokkien Noodles gently with your fingers.
Mix remaining Hoisin Sauce, Trident Sweet Chilli Sauce, 1/2 teaspoon salt with 1/2 cup water.
Heat oil in a wok and stir-fry meat for 2 1/2 - 3 mins. Remove to a plate.
Stir-fry capsicum and onions in the wok for 1 min.
Add spinach or other greens and stir-fry for 1 min.
Return meat, add noodles, Baby Cut Corn and the prepared sauce and cook for 2 mins until noodles absorb the sauce.
Serve topped with bean sprouts.