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San Choy Bao Noodles
San Choy Bao Noodles
Serves 8
Or divide the cooked mixture in half and freeze.
Each serve should be enough for 4 people.
Ingredients - Sauce
Ingredients - Sauce
2 tablespoons corn flour
3 tablespoons water
2 teaspoons dark soy sauce
5 tablespoons light soy sauce
6 tablespoons oyster sauce
6 tablespoons Chinese Cooking Wine
1 tablespoon sesame oil
A pinch of white pepper
1 tablespoons olive oil
Ingredients - Pork Mince
Ingredients - Pork Mince
1 kg pork mince (you could also use turkey or chicken mince)
2 cloves garlic, grated
2 tablespoons ginger, grated
1 x 225 gram can water chestnuts, sliced or diced
1 x 225 gram can bamboo shoots, sliced or diced roughly
1 x 410 gram can baby corn, chopped
2 spring onions, finely chopped
Ingredients - To Serve
Ingredients - To Serve
2 spring onions, chopped finely
300 grams of your choice of noodles (if having half the recipe use only 150 grams noodles for 4 people)
Noodles: We’ve used any fresh or dried version of rice vermicelli, sweet potato noodles, hokkien noodles (thick or thin), egg noodles (thick or thin), soba noodles or udon noodles.
Cooked vegetables such as Chinese broccoli or bok choy, brocollini, green beans, snow peas, sugar snap peas or bean sprouts.
Method
Method
In a mixing bowl or mug combine the corn flour and water, mix to a paste. Add in the dark soy sauce, light soy sauce, Oyster sauce, Chinese cooking wine, sesame oil and pepper. Use a whisk to thoroughly mix the sauce.
Add the olive oil to the pan. Add grated garlic and ginger straight away. Cook until you can smell the fragrance from the ginger and garlic as it starts to cook.
Add the pork mince and cook until white.
Add the water chestnuts, bamboo shoots, baby corn and spring onions. Cook for about 5 minutes.
Give the sauce mix a quick whisk to combine the corn flour that’s settled to the bottom of the container and then add the sauce mix to the cooked pork mince and stir through. Allow to cook for 5 - 10 minutes.
Cook the noodles according to packet instructions. For rice vercelli, fresh hokkien or egg noodles I simply place noodles in a large bowl and cover them with hot water. Let them sit in the hot water for about 5 minutes (maybe less) or until tender. If you over cook these noodles by boiling them they will become a gluggy mess. It’s always best to avoid a gluggy mess situation.
If you are using dried egg or rice noodles, cook according to the packet instructions. Drain and then throw into the pork mince mixture and stir well.
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