Chilli ginger pork and hokkien noodle stir-fry

Cooking Meat Chilli ginger pork and hokkien noodle stir-fry

The Japanese have no qualms about slurping noodles loudly. So follow their lead - we think this is worth making noise about.

Lables: Low carb Fish free Lactose free Milk free Shellfish free
  1. Place the noodles in a heatpoof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
  2. Meanwhile, heat the oil in a wok over high heat until smoking. Add one-quarter of the pork, onion, garlic and ginger and stir-fry for 1-2 minutes or until lightly brown. Transfer to a bowl. Repeat in 3 more batches with remaining pork, onion, garlic and ginger.
  3. Add the capsicum to the wok and stir-fry for 1 minute or until almost tender. Add the pork mixture, noodles, bok choy, chilli jam, sherry, soy sauce and cashews and stir-fry for 2-3 minutes or until heated though. Remove from heat. Add the basil and toss to combine.
  4. Divide mixture evenly among serving bowls. Serve immediately.

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450g pkt hokkien noodles
1 tbsp peanut oil
400g pork fillet, thinly sliced
2 brown onions, cut into wedges
2 garlic cloves, thinly sliced
4cm piece ginger, peeled, cut into matchsticks
1 red capsicum, seeded, thinly sliced
1 bunch baby bok choy, cut into wedges
1/3 cup chilli jam or paste
1 tbsp dry sherry
1 tbsp soy sauce
100g toasted cashews
1 cup Thai basil leaves

Adv

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