Beijing Noodles
What you’ll need
Ingredients
- 340g Minced pork
- 200g Cooked noodles
- 75g Carrots, cut into thin strips
- 75g Cucumbers, cut into thin strips
- 75g Bean sprouts, blanched
- 1 White part of spring onion, finely chopped
- 1 tsp Minced ginger
- 4 Cloves of garlic, finely chopped
- 1½ Tbsp Vegetable oil
Sauce Mix
- 2 Tbsp Lee Kum Kee (Professional) Hoisin Sauce
- 1 Tbsp Lee Kum Kee (Professional) Gluten Free Oyster Sauce
Made with
Lee Kum Kee products
How to make it
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Heat the oil in the wok over medium heat, add ginger, garlic and spring onion and stir-fry for 1 minute.
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Add the minced pork to the wok, break it up with a spatula and cook for 3 minutes. Add the sauce mix and cook for a further 3 minutes or until the meat is cooked thoroughly.
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Put the minced pork, carrots, cucumber, blanched bean sprouts and spring onion on top of the noodles.
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Mix well before eating.