serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
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Dinner Hits
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 5 tbsp vegetable oil
- 300 g thinly sliced pork belly, cut into 3 cm lengths
- 5 garlic cloves, thinly sliced
- 1 small onion, thickly sliced
- ¼ small cabbage, thickly sliced
- 500 g Hokkien-style noodles
- 1 tsp chicken stock powder
- Salt
- 2 tsp freshly ground black pepper
- Toasted sesame seeds, lemon wedges, to serve
Instructions
- Heat a large wok or frying pan over high heat. Add the oil and pork and stir-fry for 1 minute, or until browned. Add the garlic and onion and toss for a further minute, or until fragrant. Add the cabbage to the pan and cook, tossing for 2-3 minutes, or until wilted.
- Use a sharp knife to poke a few holes into the packet of noodles and microwave for about 3 minutes, or until loosened and warm. Add the noodles to the wok, with the chicken stock powder, a generous pinch of salt and the pepper, about ½ cup of water and toss to combine everything together. Cook for 1-2 minutes, until the noodles are cooked, and the water is absorbed.
- Remove the salt and pepper noodles to a plate, scatter with sesame seeds and serve with lemon wedges.
Photography by Jiwon Kim.
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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.
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