Tuesday, January 26, 2010

Pork Hokkien Noodles

Healthy and tasty stir fry that's really easy to whip up!


Pork marinade:
2 tsp corn flour
2 tsp sesame oil
2 tsp soy sauce
2 tsp Chinese rice wine

400g pork fillet
450g pkt fresh hokkien noodles
1 tbs oil
2 garlic cloves, crushed
1 red onion, cut into wedges
500g pkt frozen stir-fry vegetables, thawed
1 tbs oyster sauce
2 tbs sweet chilli sauce
1 tbs soy sauce
1 tbs light soy sauce
1 tbs honey

  1. Slice pork into thin strips. Place into a small bowl together with the cornflour, sesame oil, soy sauce and rice wine. Mix together well, cover and refrigerate for 30 minutes to an hour before cooking. Be careful to not let the pork marinate for more than an hour.
  2. Place noodles in a bowl and cover with boiling water. After 2-3 minutes, separate with a fork and drain.
  3. Place a large wok over a medium-high heat. Add oil, garlic and onion. Cook for 2 minutes. Add pork and cook, stirring, for 2-3 minutes. Put onto a plate and set aside.
  4. Combine the sauces and honey in a jug then pour into the wok. Bring to the boil then add vegetables. Cook, stirring, for 2-3 minutes.
  5. Return the pork to the wok and toss through the noodles to heat up. Place into bowls and serve.
Notes & Tips

Frozen vegetables have been picked at the peak of their ripeness, and immediately flash frozen. As a result, all of the minerals and vitamins are locked in, ready for your benefit. This means that in some cases, frozen vegetables might be more nutritious than vegetables purchased from the produce aisle which have been sitting for weeks.

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