Chinese pork and noodle stir-fry

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

Recipe «Chinese pork and noodle stir-fry» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.