Turn un used cupboard products into a fast efficient school-night stir-fry.
Ingredients
350g fresh chow mein noodles
1/4 cup oyster sauce
1/2 teaspoon ground white pepper
2 tablespoons salt-reduced soy sauce
1 tablespoon peanut oil
2 garlic cloves, crushed
2cm piece fresh ginger, peeled, finely grated
250g packet (slow-cooked and shredded) barbecue pork
1 teaspoon cornflour
1/2 cup Campbell’s Real Stock Salt-Reduced Chicken
225g bag coleslaw mix
1/4 cup roughly chopped fresh coriander leaves, plus extra sprigs to serve
Lime wedges, to serve
Method
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Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes. Drain.
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Meanwhile, combine oyster sauce, white pepper and soy sauce in a bowl. Heat oil in a wok over medium-high heat. Add garlic and ginger. Stir-fry for 1 minute or until fragrant. Add sauce mixture and pork. Stir-fry for 2 to 3 minutes or until heated through.
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Blend cornflour and 1/2 the stock in a bowl until smooth. Add remaining stock. Stir to combine. Add coleslaw mix, noodles and stock mixture to pork in wok. Stir-fry for 3 to 4 minutes or until heated through and coleslaw mix is beginning to wilt. Add coriander. Toss to combine. Sprinkle with extra coriander sprigs and serve with lime wedges
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