#12 SHANGHAI STYLE NOODLES

Serves 4

Ingredients required for this recipe:

300g pork leg or fillet, or chicken breast, cut in strips

6 tablespoons Hoisin Sauce

1 teaspoon grated ginger

1 tablespoon cornflour

400g Trident Hokkien Noodles (2x200g packs)

1 tablespoon Trident Sweet Chilli Sauce

½ teaspoon salt

2 tablespoons oil

¼ red capsicum, cut into matchstick size pieces

3 spring onions, diagonally sliced

1 cup shredded spinach, silverbeet or bok choy

½ can Trident Baby Cut Corn, drained

1 cup bean sprouts

Instructions:

• Mix meat with 2 tablespoons Hoisin Sauce, ginger and cornflour.
• Separate Trident Hokkien Noodles gently with your fingers.
• Mix remaining Hoisin Sauce, Trident Sweet Chilli Sauce,
• ½ teaspoon salt with ½ cup water.
• Heat oil in a wok and stir-fry meat for 2½ -3 mins. Remove to a plate.
• Stir-fry capsicum and onions in the wok for 1 min.
• Add spinach or other greens and stir-fry for 1 min.
• Return meat, add noodles, Trident Baby Cut Corn and the prepared sauce
• and cook for 2 mins until noodles absorb the sauce.
• Serve topped with bean sprouts.