Have dinner on the table in no time with this tasty pork noodle stir fry.
Ingredients
- 450g packet fresh thin hokkien noodles
- 2 tablespoons peanut oil
- 500g pork fillet, thinly sliced
- 2 garlic cloves, crushed
- 2 green onions, thinly sliced diagonally
- 2 teaspoons sesame oil
- 4cm piece ginger, peeled, shredded
- 200g snow peas, halved diagonally
- 1 bunch asparagus, cut into 4cm lengths
- 1/4 cup Massel chicken style liquid stock
- 1/3 cup Chang's Oyster Sauce
Method
- Step 1Place noodles into a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until noodles are tender. Drain. Set aside.
- Step 2Heat a wok over high heat until hot. Add 2 teaspoons of peanut oil and half the pork. Stir-fry for 1 to 2 minutes or until pork is almost cooked through. Transfer to a plate. Repeat with a further 2 teaspoons of oil and remaining pork.
- Step 3Add remaining 1 tablespoon of peanut oil to wok. Heat over high heat until hot. Add garlic, onions and sesame oil. Stir-fry for 30 seconds.
- Step 4Add ginger, snow peas and asparagus to wok. Stir-fry for 1 minute. Add stock. Cover. Cook for 1 minute or until vegetables are bright green.
- Step 5Return pork to wok with noodles and oyster sauce. Stir-fry for 1 to 2 minutes or until heated through. Serve.
- Author: Annette Forrest
- Image credit: Steve Brown
- Publication: Super Food Ideas
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