Ingredients:

1 tbsp
150 g
5
1
200 g
500 g
2 tbsp
2 tbsp
1 tbsp
1 tbsp
2 tsp
1 cup
1 sheet

vegetables oil
pork loin, cut into small strips
spring onions, cut into short lengths
medium carrot, peeled, cut into thin strips
Chinese cabbage, shredded
Hokkien noodles, gently pulled apart to separate
water
Japanese soy sauce
Worcestershire sauce
mirin
caster sugar
bean sprouts, scraggly thin end removed
toasted nori, cut into fine, thin shreds

Method:

1. Heat the oil in a large deep pan or wok over medium heat. Stir-fry the pork, spring onions and the carrot for 1-2 minutes, or until the pork just changes color. Take care not to overcook the mixture or the pork will toughen and the vegetables will become limp.

2. Add the cabbage, noodles, water, soy sauce, Worcestershire sauce, mirin and sugar. Cover the wok or pan and cook for 1 minute. Add the bean sprouts and use two large metal spoons or spatulas to coat vegetables and noodles in the sauce. Serve immediately, sprinkled with the shredded nori.