HOSPITALITY RECIPE OF THE WEEK

Year 11 Hospitality

PORK KATSU NOODLE STIR FRY

INGREDIENTS
PORK KATSU STIR FRY
  • 2 pork schnitzels
  • 1/3 cup breadcrumbs
  • 1/4 cup flour
  • 1 egg
  • 2 tbsp milk
  • 125g green beans
  • 1/2 capsicum
  • 1 carrot
  • 1/2 pack noodles
  • 1 tbsp sweet chilli sauce
  • 1 tbsp soy sauce
  • coriander
  • mayonnaise to garnish

UTENSILS

  • chopping board
  • knife
  • medium bowl x3
  • large bowl x1
  • whisk
  • baking paper
  • frying pan
  • tongs
  • meat tenderiser
  • kettle
  • strainer
  • paper towel

 

METHOD

  1. Wash all vegetables. Thinly slice carrot into half-moons. Thinly slice red capsicum into strips. Trim and halve green beans. Roughly chop the coriander.
  2. Add plain flour to bowl 1. In bowl 2, which the egg and milk. In bowl, place the breadcrumbs.
  3. Place baking paper on pork schnitzels and gently tenderise with a meat tenderiser.
  4. Dip the pork into the flour, followed by the egg, and finally in the breadcrumbs.
  5. Boil the kettle. Add noodles to the large bowl and cover with boiling water. Drain and refresh under cold water. Return noodles to the bowl adding the sweet chilli and soy sauce, and toss to coat.
  6. Heat a large frying pan over medium-high heat. Add enough olive oil to coat the base of the pan (shallow fry). When the oil is hot, add the crumbed pork. Fry until golden and cooked through (1 – 2 minutes each side). Transfer to a plate lined with paper towel.
  7. Wipe out the fry pan and return to heat with a drizzle of olive oil. Add the carrot, capsicum, and green beans and cook until tender (6 – 7 minutes). Add the noodle mixture and toss to coat until heated through (1 minute). Season to taste with salt & pepper. Thinly slice pork schnitzels. Divide noodles and vegetables. Top with sliced pork. Drizzle with the mayonnaise and sprinkle with coriander.
  8. Enjoy!