Pork and Noodle Stirfry
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.
Ingredients
- 1 tbsp black bean sauce
- 1 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tsp Jimmy's satay sauce
- 1 tbsp Chinese cooking wine or dry sherry
- 1 tsp 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
Instructions
- Cook udon noodles in a pot of boiling water according to packet directions. Once tender, drain & refresh under cold running water.
- Combine sauces, sugar, Chinese cooking 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.
Notes
Add some fresh or dried chilli for extra heat and any leftovers can be reheated the next day for lunch. Don't forget you can use any vegetables you like, or what you have on hand.