serves
4
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp vegetable oil
- 200 g pork belly, thinly sliced
- 4 tbsp soy sauce, divided
- 200 g tomato, roughly chopped in chunks (about 2 tomatoes)
- 4 cloves garlic, thinly sliced
- 150 g snake beans, cut into 2 cm pieces
- 1½ tsp caster sugar
- 2 tbsp dark soy sauce
- 250 g thin Asian noodles
Instructions
- Heat wok over a high heat and add the oil. Sear the sliced pork until golden brown.
- Add 2 tbsp of the light soy and bring to the boil before adding the tomato pieces and garlic. Cook until tomato starts to collapse. Add the beans and cook for a further 5 minutes, then add 750ml water (it should just cover the mixture).
- Add the remaining light soy sauce, dark soy sauce and sugar to taste. Put a lid on and cook for 2 minutes, then add the noodles and cook for a further 5 minutes so the noodles absorb all the liquid. Remove the lid for the final 2 minutes to ensure most of the liquid has gone.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
