Pork Noodle Stir-fry with vegetables

Fast, easy-peasy and deeee-licious!

Serves 4

Marinade:
2 tablespoons soy sauce
1 tablespoon grated ginger
1 grated garlic clove

Frying ingredients:
4 pork chops, cut into strips
2 tablespoons sesame or olive oil
2 onion, sliced thinly into half-moon shapes
1 red chilli pepper, chopped small (optional)
1 cup Chinese Napa or Savoy cabbage, sliced thinly
1 cup bean sprouts
2 grated carrots (I prefer to use the vegetable peeler to cut long strips rather than grate it fine)

Sauce :
4 tablespoons soy sauce
2 tablespoons rice or white wine vinegar
1 tablespoon honey
1/2 tablespoon Worcestershire sauce

Serving:
400 grams rice noodles, your choice of thickness, cooked
2 tablespoons sesame seeds

In a bowl, marinade the pork with the above ingredients for half an hour or more.

Heat 2 tablespoons of your chosen oil (I like to mix both) in a wok, then add the onions and stir-fry until almost translucent. Add the meat and toss around for a couple more minutes. Add the cabbage, bean sprouts and carrots. Cook for another minute or until the veg has reached your favourite crunch.

Meanwhile, in a dry very hot pan, toast some sesame seeds for the topping: it should only take a minute or so. Add the sauce to the work and then pour in the drained, cooked noodles, and toss lightly to mix everything.

Transfer to plates and serve topped with the toasted sesame seeds.

 

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