serves 4 - 6
450 g (1 lb) thick egg noodles
45 ml (3 tbsp) vegetable oil
2 garlic cloves, chopped
2 spring onions, cut into short lengths
50 g (2 oz) pork fillet, sliced, or Chinese roast pork cut into short lengths
50 g (2 oz) pig's liver, sliced
75 g (3 oz) raw prawns, peeled and deveined
50 g (2 oz) prepared squid, sliced
50 g (2 oz) cockles or mussels
115 g (4 oz) watercress, leaves. stripped from the stems
2 red chillies, seeded and finely sliced
30 - 45 ml (2 - 3 tbsp) soy sauce
15 ml (1 tbsp) sesame oil
salt and freshly ground black pepper
1. Cook the egg noodles in a large saucepan of boiling water until just tender. Drain thoroughly.
2. Heat the oil in a wok and fry the garlic and spring onions for about 30 seconds. Add the pork fillet, if using, with the liver, prawns, squid and cockles or mussels. Stir-fry for 2 minutes over a high heat.
3. Add the watercress and chillies to the wok and stir-fry for a further 3 - 4 minutes, until the meat is cooked.
4. Add the drained noodles, stirring constantly but gently. Toss in the Chinese roast pork, if using, and add the soy sauce with salt and pepper to taste. Cook until the noodles arc thoroughly heated through. Stir in the sesame oil, mix well and serve.
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