Soy calamansi noodle stir fry
The irresistible salty-tangy flavor combo comes alive in this easy ten-minute noodle stir fry. The dish comes with a lot of meat and plenty of vegetables too!
Servings 4 people
Ingredients
- 150 grams (about 5.3 oz) dried egg noodles
- 100 grams pork (about 3.5 oz) sliced thinly then cut into strips and seasoned very lightly with salt and pepper
- 150 grams mushrooms (about 5.3 oz) whatever variety you prefer
- 1 small carrot peeled and julienned
- 8 green beans stringed then sliced thinly on the diagonal
- 4 shallots peeled
- 4 cloves garlic minced
- 1 cup shredded white cabbage
- 3 tablespoons peanut oil
For the sauce
- 3 to 4 tablespoons light soy sauce
- 3 tablespoons oyster sauce
- 3 to 4 tablespoons calamansi juice
- 1 generous pinch sugar
Instructions
- Cook the noodles in boiling water just until a bit underdone. Drain, drop in a bowl of iced water, let them get cold then drain once more.
- Prepare all the ingredients for the meat-vegetable stir fry.
- In a small bowl, stir together all the ingredients for the sauce.
- Heat the oil in a wok.
- Add the pork and stir fry just until the meat changes color.
- Add the rest of the ingredients in the following order and with a 30-second interval between each addition: shallots, garlic, green beans and cabbage (these two at the same time), the julienned carrot and, finally, the sliced mushrooms. Season with more pepper if you like.
- Add the noodles. Pour in the sauce.
- Stir fry until the noodles are heated through and has absorbed the sauce.
- Serve immediately.
