This is a quick & tasty Asian pork and noodle stir fry. It may seem like a long list of ingredients but please don’t be put off. Once you get the ingredients measured out and the veggies prepped, the meal comes together in no time. Makes 4 generous serves
Why not serve you Pork Stirfry with some Chotto Motto Crispy Chilli Oil, delicious enough to make you drool. You will find most of the ingredients in the Asian section of the supermarket like the Hakubaku brand noodles are available at Coles.
The Spar supermarket in Yamba also sells Jimmy’s Satay Sauce, it adds some heat and complexity to the dish. Therefore any leftovers can be reheated the next day for lunch. You can use any vegetables you like, or what you have on hand and don’t forget to take a trip over to Malean to have a look inside Aysa Pacific Trading – the local Asian grocery.
Pork and Noodle Stirfry
- 1 tbsp black bean sauce
- 1 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tsp Jimmy's satay sauce
- 1 tbsp Shaoshing wine or dry sherry
- 1 tsp grated palm sugar or brown sugar
- ½ cup water
- oil for stir-frying
- 500 g pork mince
- 1 red onion finely sliced
- 2 cm piece fresh ginger finely grated
- 1 carrot julienned
- 1 zucchini julienned
- 1 x 270 g packet udon noodles recommending the Hakubaku brand
- ¼ cup crushed peanuts to serve
- 1 handful coriander leaves to serve
- Chotto Motto Crispy Chilli Oil to serve
- Cook udon noodles in a pot of boiling water according to packet directions. Once tender, drain & refresh under cold running water.
- Combine sauces, sugar, Shaoshing wine, and water and stir until sugar dissolves. Set aside. Heat a wok or large frypan over med-high heat. Add a little oil, then add the pork mince and stir-fry until browned.
- Add the red onion and ginger and stir-fry for a further minute. Next, add the julienned carrot and zucchini, then add the combined sauces and stir-fry until the pork smells sweet and spicy. Finally, add the noodles and toss everything together in the pan.
- Serve up in your favourite noodle bowls, then sprinkle with coriander leaves and crushed peanuts.
If you enjoyed this recipe let us know! We’d love to hear from you.