You’ll Need
500g pork loin or pork shoulder steaks, sliced into thin strips
250g straight-to-wok noodles
1 red pepper, sliced
1 small onion, sliced
2 cloves garlic, finely chopped
1 tbsp olive oil
For the Black Pepper Sauce
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp brown sugar
1 tsp coarse black pepper
½ tsp white pepper
1 tbsp water
To Finish
2 spring onions, sliced
Optional but Dangerous
Chilli oil
Sesame seeds
Pickled chillies
Prawn crackers
Method
1 - Preheat your air fryer to 200°C. 2 - Add the pork strips to a bowl with half the olive oil and a pinch of black pepper. 3 - Place the pork into the air fryer basket in a single layer. 4 - Air fry at 200°C for 8–10 minutes, shaking halfway through, until lightly browned. 5 - Add the peppers, onion, garlic, and remaining olive oil. 6 - Continue cooking for 4–5 minutes until the vegetables soften and start catching around the edges. 7 - Meanwhile mix together the soy sauce, oyster sauce, sesame oil, brown sugar, coarse black pepper, white pepper, and water. 8 - Transfer the pork and vegetables into a foil tray or heatproof dish. 9 - Add the noodles and pour over the black pepper sauce. 10 - Toss thoroughly until everything is evenly coated. 11 - Return to the air fryer for 4–5 minutes at 190°C, stirring once halfway through. 12 - Continue cooking until the noodles are glossy and the sauce clings to everything properly. 13 - Finish with spring onions and any dangerous extras you're using. Serve immediately while steaming hot.