You need this:
120g pork fillet, thinly sliced
1 shallot, thinly sliced
4 shiitake mushrooms, thinly sliced (see Tips)
3 garlic cloves, finely chopped
1 thumb sized piece of root ginger, finely chopped
Half a red pepper, deseeded and thinly sliced
50g small broccoli florets
80gr oriental noodles (I used Japanese Ramen noodles)
200ml chicken stock
1 teaspoon fish sauce
2 tablespoons oyster sauce
1 teaspoon palm sugar
2 teaspoons cornflour dissolved in a little cold water (see Tips)
1 tablespoon of vegetable oil
A saucepan of boiling water for the noodles, wok or high sided frying pan.
You do this:
Put the noodles into the boiling water and cook according to the pack instructions (the ramen noodles took 4 minutes), for the last 2 minutes of the noodles cooking add the broccoli florets. When the noodles are cooked, drain the boiling water and stop them cooking further with cold running water.
Meanwhile, heat the oil in the wok or frying pan, fry the pork for a couple of minutes, then add in the sliced mushrooms, garlic and ginger, stir and cook for a further minute or so then finally add in the peppers. Fry for another minute or so (don’t over fry the vegetables as you need to keep them firm and with a “bite”)
Add in the liquids (the stock, fish sauce and oyster sauce) and then the palm sugar, cook for a minute or two and then thicken the sauce with the dissolved cornflour. Finally stir in the noodles and broccoli to re heat them again.
TIPS: I use arrowroot as a thickening agent, it keeps the sauce clear, cornflour tends to make sauces cloudy
If you can’t find shiitake mushrooms, small brown button mushrooms will work just as well.