HOISIN PORK NOODLES
Don’t have hoisin sauce? Mix 2 tablespoons brown sugar into ¼ cup soy sauce instead.
440g packet fresh hokkien noodles
500g pork scotch fillet steaks, thinly sliced
½ cup hoisin sauce
225g can pineapple pieces in natural juice, drained, juice reserved
2 teaspoons vegetable or peanut oil
1 carrot, peeled, cut into matchsticks
1 bunch gai lan (Chinese broccoli), stems and leaves chopped
4 green onions, cut into 4cm lengths
3 teaspoons sesame seeds, toasted
STEP 1 Soak noodles in boiling water in a heatproof bowl for 1 minute. Stir to separate noodles. Drain and set aside.
STEP 2 Combine pork and half the hoisin sauce in a glass bowl. Combine reserved pineapple juice and remaining hoisin sauce in a jug. Heat a wok or large frying pan over moderately high heat. Add half the oil; swirl to coat surface. Add pork mixture; stir-fry for 5 minutes or until cooked. Transfer to a heatproof bowl. Wipe wok clean.
STEP 3 Add remaining oil to wok; stir-fry carrot and gai lan stems for 2 minutes. Add gai lan leaves, pineapple and onion; stir-fry for 1 minute. Add noodles, pork, half the sesame seeds and hoisin sauce mixture; stir-fry for 2 minutes or until heated. Serve sprinkled with remaining sesame seeds.