Pork Chow Mein In Char Siu Sauce - cooking recipe

Ingredients

250 g fresh thin egg noodles or 250 g italian vermicelli
1 medium onion
1 medium carrot
4 spring onions
1 small green capsicum
1 small red capsicum
5 tablespoons oil
1 teaspoon finely chopped garlic
2 teaspoons finely chopped ginger
4 tablespoons chopped ham fat (I omit this)
1 cup cubed cooked pork or 1 cup ham
6 teaspoons chinese char siu sauce (If not available, substitute 1 Tablespoon Hoisin Sauce)
1/2 cup bean sprouts, tails removed
3 teaspoons cornflour
1 1/4 cups chicken stock

Preparation

Place noodles in a large pan of boiling water and cook until just tender.
Drain noodles in a colander.
Spread out on a clean tea towel to dry.
Cut onion into quarters or eighths and separate layers.
Cut carrot into thin strips.
Cut spring onions into 5 cm lengths and the capsicum into 2.
5 cm squares.
Heat 1 Tablespoon of the oil in a heavy-based pan.
Add half the noodles and cook over a moderate heat for 5 minutes or until a golden, crisp cake has formed.
Turn noodle cake over and cook a further 5 minutes, adding another tablespoon of oil by drizzling it down the side of the pan.
Remove noodles to a plate and keep warm.
Repeat this procedure with the remaining noodles.
Heat remaining oil in a wok and cook the garlic and ginger until light golden.
Add the onion, carrot, spring onion, and capsicum and toss over a high heat for 3 minutes.
Add the ham fat, pork and char sui sauce and cook a further minute.
Add bean sprouts and toss for a few seconds.
Dissolve the cornflour in a little of the stock.
Add with the remaining stock to wok.
Stir until the liquid boils and thickens.
Place noodle cakes on a serving platter and use a knife to break them up.
Pour pork mixture over.
Serve immediately.