Noodles are often a part of Chinese Lunar New Year dishes because the long strands symbolise a long life.
1/4 cup water
2 tablespoons oyster sauce
1/2 teaspoon corn starch
200g dried thin Asian egg noodles
200g Chinese barbecue pork, cut into matchsticks
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
4 tablespoons vegetable oil, divided
1/2 medium yellow onion, thinly sliced
1/2 medium carrot, cut into matchsticks
1/2 medium red capsicum, thinly sliced
1/2 teaspoon salt, divided
1 tablespoon minced garlic
3 medium spring onions, halved lengthwise and cut into 1-inch pieces
- Bring a medium saucepan of water to a boil over medium-high heat. Meanwhile, place the water, oyster sauce, and cornstarch in a small bowl and stir until the cornstarch is dissolved; set aside.
- When the water is boiling, add the noodles and cook until just tender, 3 to 4 minutes or according to package directions. Drain well. Transfer to a large bowl, add the soy sauce and sesame oil, and toss to combine; set aside.
- Heat 2 tablespoons of the oil in a wok or large frypan over medium-high heat until shimmering. Add the noodles and stir-fry until heated through, about 1 minute. Transfer to a serving platter; set aside.
- Heat 1 tablespoon of the oil in the now-empty pan until shimmering. Add the onion, carrots, and capsicum; sprinkle with 1/4 teaspoon of the salt; and stir-fry until crisp-tender, about 2 minutes. Pour over the noodles in an even layer.