Pork and hoisin noo­dles

Australian Women’s Weekly NZ - - CONTENTS -


450g packet thick hokkien noo­dles 1 ta­ble­spoon sesame seeds 2 ta­ble­spoons peanut or vegetable oil 400g pork fil­let, sliced thinly 1 ta­ble­spoon wa­ter

4 spring onion, sliced thinly length­ways 2 medium (240g) car­rots, cut into thin match­sticks (see Julie’s tips) 1 medium (120g) zuc­chini, cut into thin match­sticks

2 ta­ble­spoons soy sauce

⅔ cup (160ml) hoisin sauce

1 tea­spoon sesame oil

⅔ cup loosely packed fresh co­rian­der leaves

1 Pre­pare noo­dles ac­cord­ing to packet di­rec­tions; drain.

2 Mean­while, heat a wok over medium heat. Add seeds; cook, stir­ring, for 1 minute or un­til browned lightly. Re­move from wok. 3 Heat the wok over high heat; add half the peanut oil to wok. Stir-fry half the pork un­til browned and al­most cooked through. Re­move from wok. Re­peat with re­main­ing oil and pork.

4 Add the wa­ter to wok with the veg­eta­bles; stir-fry for 1 minute or un­til veg­eta­bles are just soft­ened. Re­turn pork to the wok with noo­dles; stir-fry un­til hot. Add sauces and sesame oil; toss well. Re­move from heat.

5 Serve stir-fry scat­tered with sesame seeds and co­rian­der.

Not suit­able to freeze or mi­crowave.

“My noo­dle dish is a fam­ily favourite. Some­times, I use lamb in place of the pork and serve finely sliced fresh chilli on the side.”

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