Chinese pork and noodle stir-fry

Cooking Meat Chinese pork and noodle stir-fry

Have dinner on the table in no time with this tasty pork noodle stir fry.

Lables: Lactose free Milk free
  1. Place noodles into a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until noodles are tender. Drain. Set aside.
  2. Heat 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.
  3. Add 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.
  4. Add 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.
  5. Return pork to wok with noodles and oyster sauce. Stir-fry for 1 to 2 minutes or until heated through. Serve.

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450g packet fresh thin hokkien noodles
2 tbsp peanut oil
500g pork fillet, thinly sliced
2 garlic cloves, crushed
2 green onions, thinly sliced diagonally
2 tsp 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

Adv

Autors
Preparation time
5
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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