PORK CHOW MEIN

Makes: 4 Servings

6 ounces medium egg noodles
12 oz pork fillet
2 tbsps sunflower oil
1 tbsp sesame oil
2 garlic cloves, crushed
8 scallions, sliced
1 red bell pepper, seeded and roughly chopped
1 green bell pepper, seeded and roughly chopped
2 tbsps dark soy sauce
3 tbsps Chinese rice wine or dry sherry
6 oz bean sprouts
3 tbsps chopped flat leaf parsley
1 tbsp toasted sesame seeds

1. Soak the noodles according to the package directions. Drain well.
2. Thinly slice the pork fillet.
3. Heat the sunflower oil in a preheated wok or large frying pan and cook the pork over high heat until golden brown and cooked through.
4. Add the sesame oil to wok or frying pan, with the garlic, scallions and bell peppers.
5. Cook over high heat for 3-4 minutes, or until the vegetables are beginning to soften.
6. Reduce the heat slightly and stir in the noodles, with the soy sauce and rice wine or dry sherry.
7. Stir-fry for 2 minutes.
8. Add the bean sprouts and cook for another 1-2 minutes.
9. If the noodles begin to stick, add a splash of water.
10. Stir in the parsley and serve sprinkled with the sesame seeds.