RECIPES WITH HOISIN SAUCE AND NOODLES RECIPES

Steps:

• Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
• Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
• When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
• Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
• Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.

Steps:

• 1. Bring a large pot of water to a boil. Heat a wok over high heat and add 2 tablespoons of the vegetable oil. Add the pork and fry for about 5 minutes, until browned. Add the garlic, ginger and carrot and fry for a few minutes until the carrot is softened and the garlic fragrant. Add the soy sauce, hoisin sauce and remaining oil and stir to combine.

  2. Boil the noodles for just a minute. Reserve a ¼ cup of the noodle water and drain the noodles. Add the noodles to the wok with the reserved noodle water and toss to combine. Serve topped with the sliced cucumbers and sliced spring onions.

  Adam's tip: Noodle dishes, like many pasta dishes, need plenty of oil to carry the flavour of aromatics and dress the noodles themselves. Make sure you cook your aromatics well to get plenty of flavour into the oil.
  

  Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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