Shredded Pork and Vegetables Noodles

Ingredients:

300g lean pork
1 tablespoon dark soy sauce
1 tablespoon cornflour
1 celery stick
1/4 medium carrot
8 small broccoli florets
8 small cauliflower florets
1/4 red capsicum, cut into squares
1 small onion, sliced from top to bottom
1/5 cup vegetable oil
2/3 cup chicken stock
1 1/4 teaspoons cornflour, extra with 5 bundles egg noodles

1st
Cut port into fine shreds and place in a bowl with soy sauce, and cornflour. Mix well and leave for half hour.

2nd
Cut celery stick and red carrot into matchstick pieces.

3rd
Cut broccoli and cauliflower into small florets.

4th
Cook all vegetables in one-fourth oil for about 2 minutes.

5th
Stir-fry pork until it changes colour and then combine stock and cornflour.

6th
Drop noodles into boiling water to soften, disentangle bundles, remove and drain.

7th
Stir-fry drained noodles in wok until well coated with oil, transfer to plate and pour the sauce-thickens meat and vegetables onto the noodles.

Serves 5 to 7