So I have to premise this by saying: I had an truly fabulous evening recently thanks to Kung Fu Panda 3 (so this post is sponsored, but they haven't paid me for this opinion). Now, a while back, Miss 5 and I had the pleasure of meeting Poh Ling Yeow (you know, Masterchef!) and making some of Mr Ping's Pork Noodles with her. I've literally been dying to tell you all about it, but I've had to keep it quiet!
I have to say, I always thought Poh was amazing. I watched her on Masterchef, I watch Poh and co and she's just lovely. She is in real life as well (in fact I was so impressed by her in person I was mildly starstruck!) and Miss 5 still raves about getting to cook with the famous lady who was really nice. But the other thing Miss 5 raves about is the Mr Ping's Pork Noodles! We made a fabulous noodle recipe that Poh made for the release of Kung Fu Panda 3 that was so simple and so tasty. The kids devoured the leftovers (Master 3 was unwell at the time of cooking and couldn't go)and I have to say they tasted as good the next day as when they were first made.
This noodle recipe is responsible for converting my kids to loving prawns (thanks Poh...you've just increased my grocery bill!) but is really versatile and you can switch the proteins or the veg if you want to suit your family and their tastes.
In all honesty, you have to try this recipe, it would be the perfect accompaniment to watching Kung Fu Panda 3! The movie is lots of fun and my kids have thoroughly enjoyed it...perfect for rainy days these school holidays...with a bowl of Mr Ping's Pork Noodles. Master 3 has however taken to doing a little Kung Fu around the lounge room, self taught of course!
Want more of my noodle recipes? Check out these ideas I have:
- Lemongrass beef with noodles slowcooker and pressure cooker
- Bulgogi style beef with noodles and veggies
- Beef mince and veggie rice noodles (budget meal)
Mr Ping's Pork Noodles, Poh and Kung Fu Panda 3 is out now on Blu-ray, DVD & Digital.
- 2-3 tablespoons of vegetable oil
- 2-3 cloves garlic finely chopped
- 250 g pork neck finely sliced
- 10 small prawns
- ½ medium cabbage shredded, 1cm width (or use equivalent amount of Chinese cabbage, choy sum or bok choy, sliced into 4cm pieces)
- 3 tablespoons of thick soy sometimes called caramel soy
- 2 tablespoons of oyster sauce
- 1 tablespoon of light soy
- 500 g of Hokkien noodles
- 2 cups of chicken stock or water
- Heat oil in a medium sized wok and sauté garlic until slightly golden.
- Combine pork and prawns in wok and stir fry until cooked through and then add cabbage.
- Stir fry for a further 2 mins.
- Add caramel soy, oyster sauce, light soy, noodles and chicken stock or water.
- Simmer until cabbage and noodles are just tender and stock has reduced a little.
- Serve immediately.
- *If using other Asian greens (which are a more watery vegetable), add at the end while noodles are simmering, so as not to overcook the vegetables. You want them to retain a nice crunch.