Monday, September 5, 2011

Pork & Sugar Snap Pea Noodles

Recipe adapted from Recipes +, August 2011 issue, page 45

Serves 4


800g packet fresh hokkien noodles
1 tablespoon vegetable oil
1 large brown onion, cut into thin wedges
1½ teaspoons grated ginger
1 clove garlic, crushed
500g pork mince
½ cup plum jam
150g sugar snap peas
2 medium carrots, thinly sliced diagonally
1 teaspoon sesame oil
1 tablespoon sesame seeds, toasted

  1. Soak noodles in boiling water in a large heatproof bowl for 5 minutes; stir to separate strands; drain.
  2. Heat a wok or large frying pan over high heat, toast sesame seeds. Set aside. Add oil; swirl to coat surface. Add onion, garlic and ginger; stir fry for 3 minutes. Add mince; cook, stirring to break up lumps, for 3 minutes or until browned.
  3. Add plum jam, snow peas and carrots; stir fry for 2 minutes. Add noodles and sesame seed oil; stir fry until heated. Serve sprinkled with sesame seeds.
Notes & Tips

Use chicken mince instead of pork
Have all ingredients prepared before you start cooking
Gluten-free version: use rice noodles instead of hokkien

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