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.

Recipe «Chilli ginger pork and hokkien 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 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.

Ingredients:

• 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 

Instructions

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.