Quick and easy pork and vegetable noodle stir-fry
Make this recipe your own by mixing up the mince. It will be just as delicious with chicken or turkey mince. Use whatever stir-fry vegetables you have in your fridge. Mung bean sprouts, cabbage, broccoli, beans and snow peas would all work! Also, feel free to use your favourite noodles, whether they be rice noodles or fresh egg noodles.
Serves: 4
Ingredients:
For the pork and vegetable noodles
- 1 tablespoon oil
- 450g pork mince
- 2 cloves garlic, minced
- 2 teaspoons finely grated ginger
- 1 tablespoon oil
- 2 spring onions, white part only, thinly sliced (reserve green part to garnish)
- 2 baby bok choy, finely shredded
- 2 carrots, peeled, cut into thin matchsticks or grated
- 1 capsicum, core and seeds removed and thinly sliced
- 350g fresh noodles (e.g. Singapore noodles, egg noodles, udon etc)
For the stir-fry sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sweet chilli sauce
- ¼ cup water
- 1 tablespoon runny honey
- 1 teaspoon cornflour
To serve
- 1 tablespoon sweet chilli sauce
- 2 spring onions, green part only, thinly sliced
- ¼ cup chopped roasted peanuts
- 2 tablespoons chopped coriander
- 1 lemon, cut into wedges
Method:
- Bring a full kettle to the boil.
- Heat the oil in a large wok or frying pan (preferably non-stick) over high heat. Cook the pork, garlic and ginger with a pinch of salt for about 6 minutes until well browned and just cooked through, breaking the mince up with wooden spoon or fork as it cooks. Set aside in a large bowl. Keep the pan on the heat.
- Add the second measure of oil to the wok/pan, add the spring onion (white part), bok choy, carrots and capsicum and stir-fry for about 2 minutes or until the bok choy begins to wilt. Set aside in a bowl with the pork. Combine all the stir-fry sauce ingredients in a small bowl.
- Pour boiling water over the noodles, gently separate the strands using a fork then drain well immediately (or cook according to packet instructions). Using the same pan over medium heat, add the noodles and stir-fry sauce. Stir-fry for 1 minute to coat the noodles in the sauce. Return the pork and vegetables to the pan and toss until heated through, about 1 minute.
- To serve, divide the pork and vegetable noodles among bowls, drizzle over a little sweet chilli sauce, garnish with spring onion, peanuts, coriander and a squeeze of lemon juice.
Written by Nadia Lim. First appeared on Stuff.co.nz.
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