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How to make Pork san choy bau platter

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 2 teaspoons peanut oil
  • 3 green onions, thinly sliced
  • 3cm piece fresh ginger, finely grated
  • 400g pork mince
  • 227g can whole water chestnuts, drained, quartered
  • 2 tablespoons Ayam oyster sauce
  • 2 tablespoons soy sauce
  • 200g dried rice-stick (pad Thai) noodles
  • 1 teaspoon sesame oil
  • 1/4 iceberg lettuce, coarsely shredded
  • 1/4 cup chopped fresh coriander leaves
  • 2 tablespoons roasted cashew nuts, roughly chopped

Method

  • Step 1 Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry onion and ginger for 1 to 2 minutes or until fragrant. Add mince. Stir-fry for 3 minutes or until cooked through. Add water chestnuts, oyster sauce and half the soy sauce. Stir-fry for 2 to 3 minutes or until heated through. Remove from heat.
  • Step 2 Meanwhile, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 10 minutes or until tender. Separate with a fork. Drain. Transfer to a platter. Drizzle with sesame oil and remaining soy sauce. Toss to coat.
  • Step 3 Toss lettuce through mince mixture. Arrange over noodles. Top with coriander and cashews. Serve.