Black Pepper Pork with Egg Noodles
Makes 1 serving

INGREDIENTS
160 g Pork loin steak, fat trimmed (Cut into thin strips across the grain. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 tsp (4 g) Cornflour
60 g Onion
80 g Green pepper
2 cloves, about 6 g Garlic
Two teaspoons, coarsely ground. Yes, that much. Black pepper
1 tbsp, about 15 g Oyster sauce
1 tbsp, about 15 g Soy sauce
1 tsp, about 4 g Sugar
150 g Cooked egg noodles (Cooked weight.)
Heaped tsp (6 g) Rapeseed oil

METHOD
1. Toss the pork in the cornflour with a spoon of water. Stir the oyster sauce, soy sauce, sugar and black pepper together with two tablespoons of water.
2. Heat the oil in a wok until smoking. Add the pork in one layer, leave it for a minute, then stir-fry for two more until browned and cooked through. Lift it out.
3. Add the onion in wedges and the pepper in strips and stir-fry for two minutes, then the garlic for thirty seconds.
4. Return the pork with the noodles and the sauce and toss over the highest heat for a minute until everything is glossy.

Contains gluten cereals, eggs, molluscs and soya.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.

RECIPE NOTES
Two teaspoons of coarse black pepper sounds like a mistake and is the name of the dish. Grind it fresh and coarse; the fine pre-ground kind goes bitter in the wok.
Oyster sauce and ordinary soy sauce both contain wheat, and the noodles contain egg. As written it carries more allergen flags than anything else in this set. Tamari and rice noodles take two of them off.

Full recipe: https://www.getfuel8.com/recipes/black-pepper-pork-egg-noodles
