Pork Noodle Stir-Fry
Pork mince, noodles and vegetables seasoned with ginger, garlic, chilli, soy and sweet chilli...delicious!
Ingredients
- 3 tbsp sesame oil
- 350g lean pork mince
- 350g egg noodles
- a thumb-sized piece ginger peeled and chopped, or 1.5 tbsp ginger purée
- 3 cloves garlic crushed, or 1 tbsp garlic purée
- 0.5 to 1 tsp chilli flakes (depending on how much heat you like)
- 320g stir-fry vegetables (eg: mangetout, baby corn, beansprouts, carrots and peppers)
- 1 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 2 tsp cornflour
- 4 tbsp sweet chilli sauce
- 2 tbsp water
Instructions
- Heat the oil on high in a wok or large frying pan. Add the mince, break it up with a spoon and fry for about 8 mins until browning. While the meat cooks, put the noodles in a large bowl, boil the kettle, then pour the hot water over the noodles. Set aside for 5 to 10 minutes to soften.
- Add the ginger, garlic, chilli flakes and vegetables to the pan with the mince and stir-fry for 2 to 3 minutes. In a small bowl, mix the tbsp of dark soy sauce with the cornflour to make a paste. Add the light soy sauce, sweet chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.
Notes
- This pork noodle stir-fry recipe is easily adapted if you’re cooking for less or more people.