If using a thick plum sauce for this five-spice pork stir fry, add an extra tablespoon of chicken stock.
- Combine plum sauce, stock and Chinese five spice in a bowl. Place pork in a glass or ceramic bowl. Add half the sauce mixture. Stir to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until just tender. Drain. Using a fork, separate noodles.
- Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry pork, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.
- Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 1 minute or until onion has softened. Add carrot and beans. Stir-fry for 2 to 3 minutes or until tender. Return pork to wok. Add noodles and remaining sauce mixture. Stir-fry for 1 minute or until heated through.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set