Five-Flavor Noodles Recipe
 The Japanese name for this dish translates
as "Five Different Ingredients". However, there's nothing to stop you
adding as many different ingredients as you like to make an exciting and
tasty noodle stir-fry. The seasoning mix imparts a great flavor. Try this
with strips of tender chicken breast instead of pork.
Ingredients: (Serves 4)
300 g/11 oz dried Chinese thin egg noodles
or 500 g fresh yaki-soba noodles
200 g/7 oz lean boneless pork, thinly sliced
22 ml/4 teaspoons sunflower oil
10 g/¼ oz grated fresh root ginger
1 garlic clove, crushed
200 g/7 oz green cabbage, roughly chopped
115 g/4 oz/2 cups beansprouts
1 green (bell) pepper, seeded and cut into
fine strips
1 red (bell) pepper, seeded and cut into
fine strips
Salt and ground black pepper
20 ml/4 teaspoons ao-nori seaweed, to
garnish (optional)
For the seasoning mix:
60 ml/4 tablespoons Worcestershire sauce
15 ml/1 tablespoon Japanese soy sauce
15 ml/1 tablespoon oyster sauce
15 ml/1 tablespoon sugar
2.5 ml/½ teaspoon salt
Ground white pepper
Method:
Cook the noodles according to the
instructions on the packet. Drain well and set aside.
Cut the pork into 3-4 cm/1¼-1½ in strips and
season with salt and pepper.
Heat 7.5 ml/1½ teaspoon of the oil in a wok.
Stir-fry the pork until just cooked, then remove it from the pan. Wipe the
wok with kitchen paper, and heat the remaining oil in it. Add the ginger,
garlic and cabbage and stir-fry for 1 minute.
Add the beansprouts, stir until softened,
then add the peppers and stir-fry for 1 minute more. Return the pork to
the pan and add the noodles. Stir in all the ingredients for the seasoning
mix and stir-fry for 2-3 minutes. Serve immediately, sprinkled with
ao-nori seaweed (if using).
Happy Cooking,
Carol |
