Longevity Noodles

Longevity Noodles

Product

Free Range Scotch Fillet

LONGEVITY NOODLES 🍜 using @LinleyValleyPork’s Free Range Scotch Fillet. A quick marinade, a hot wok and you’ve got a celebratory noodle dish that still feels totally doable midweek… plus the scotch fillet keeps everything tender, juicy and full of flavour!

Pork Marinade

  • 400g Linley Valley free-range pork scotch fillet steak, thinly sliced against the grain
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp sesame oil
  • 1 tsp vegetable oil
  • 1 tsp sugar
  • 2 tsp cornflour

Stir Fried Noodles

  • 400g fresh egg noodles
  • Vegetable oil, to cook
  • 3 spring onion, chopped into 3cm pieces, white and green part separated
  • 2 cloves garlic, finely chopped
  • 1 thumb-size piece ginger, julienned
  • 2 cups Asian greens (choy sum, gai lan or similar), cut into bite-size pieces
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • 1 ½ tbsp light soy sauce
  • 1 ½ tbsp oyster sauce
  • ½ tsp sugar

Start by marinating the pork. Combine the sliced pork with the soy sauce, Shaoxing wine, sesame oil, vegetable oil, sugar and cornflour. Mix well so every slice is coated, then set aside for 10–15 minutes while you prep the rest.

Bring a pot of water to the boil and cook the egg noodles according to packet instructions, but slightly undercook them so they stay bouncy. Drain and set aside.

Heat a wok or large frying pan over high heat until smoking hot. Add a splash of oil, then lay the pork in a single layer. Let it sear for a moment before tossing – you want a bit of colour while keeping the meat juicy. Once just cooked through, remove and set aside.

In the same wok, add a touch more oil if needed. Add the white part of the spring onions, garlic and ginger and stir-fry until fragrant. Toss in the Asian greens and cook until just wilted but still vibrant.

Return the pork to the wok along with the noodles. Add the white pepper, black pepper, soy sauce, oyster sauce, sugar and the green part of the spring onions. Toss everything over high heat until glossy and evenly coated.

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