Put the fresh chilli on the side so everyone can make their dish as hot as they like, then dig in with chopsticks.
Ingredients
- 1 x 440g pkt hokkien noodles
- 60ml (1/4 cup) hoisin sauce
- 1 1/2 tablespoons sweet chilli sauce
- 1 1/2 tablespoons water
- 1 tablespoon peanut oil
- 400g pork stir-fry strips
- 1 brown onion, halved, thinly sliced
- 1 garlic clove, thinly sliced
- 200g snow peas, trimmed, halved diagonally
- 1 bunch baby pak choy, trimmed, coarsely chopped
- 1 long fresh red chilli (optional), halved, thinly sliced
Method
- Step 1Prepare the noodles following packet directions. Combine the hoisin sauce, sweet chilli sauce and water in a small jug.
- Step 2Heat a wok or large frying pan over high heat. Add 1 teaspoon of oil and heat until just smoking. Add half the pork and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat with 1 teaspoon of the remaining oil and the remaining pork, reheating the wok between batches.
- Step 3Heat the remaining oil in the wok. Add the onion and garlic, and stir-fry for 2 minutes or until the onion starts to soften. Add the snow peas and pak choy, and stir-fry for 2 minutes. Stir in the hoisin sauce mixture, pork and noodles. Stir-fry for 3 minutes or until the vegetables are tender and the noodles are heated through.
- Step 4Divide the stir-fry among serving bowls. Sprinkle with the chilli, if desired, to serve.
- Low fat
- Low kilojoule
Nutrition
1915 kj
Energy
8.5g
Fat Total
1.5g
Saturated Fat
8g
Fibre
33g
Protein
61g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: To make this recipe suitable for people with gluten intolerance, replace the hokkien noodles with fresh rice noodles and make sure the hoisin sauce and sweet chilli sauce you use are gluten-free.
- Author: Miranda Farr
- Image credit: Steve Brown
- Publication: Australian Good Taste
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