600 - 700 g pork loin steaks, fat trimmed
1 teaspoon cornstarch
1 tsp bicarb soda
1 Tbsp white pepper
1 Tbsp salt
1 Tbsp oil
Rendered pork fat as the oil (or oil)
1 bunch spring onions, chopped roughly
1 onion, sliced
1 bunch tender-stem Broccoli (broccolini)
400 - 500 g flat rice (ho fun) noodles
1 Tbsp dark soy sauce
1 Tbsp light soy sauce
2 Tbsp oyster sauce
1 Tbsp sesame oil
1 tsp honey
1 lemon juice
Cut thin slices of pork and slow fry the pork fat to render it out for use later
Coat slices in ingredients and set aside for 10 minutes
Cut all your other ingredients to size
If you have dried rice noodles, cook them per packet instructions and rinse once cooked
Fry in a wok or a large fry pan on high heat the beef with a bit of high-fry oil
Set aside pork once browned
Add all other stir fry ingredients and cook for 2 minutes
Add the noodles
Add all sauces to a bowl and then into the stir fry and coat the noodles until brown colour
Add the pork back in and cook for 2 minutes
Serve hot & fresh
