Quick and easy stir-fry
A healthy, tasty Asian-inspired dish the whole family will love.
Make this recipe your own by mixing up the mince. It will be just as delicious with chicken or turkey mince. Use whatever stir-fry vegetables you have in your fridge. Mung bean sprouts, cabbage, broccoli, beans and snow peas would all work.
Also feel free to use your favourite noodles, whether they be rice noodles or fresh egg noodles.
PORK AND VEGETABLE NOODLE STIR-FRY
SERVES 4
Pork and vegetable noodles 1 tablespoon oil 450g pork mince 2 cloves garlic, minced 2 teaspoons finely grated ginger 1 tablespoon oil 2 spring onions, white part only, thinly sliced (reserve green part to garnish) 2 baby bok choy, finely shredded 2 carrots, peeled, cut into thin matchsticks or grated 1 capsicum, core and seeds removed and thinly sliced 350g fresh noodles (e.g. singapore noodles, egg noodles, udon etc) Stir-fry sauce 2 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon sweet chilli sauce
cup water 1 tablespoon runny honey 1 teaspoon cornflour
To serve 1 tablespoon sweet chilli sauce 2 spring onions, green part only, thinly sliced
cup chopped roasted peanuts 2 tablespoons chopped coriander 1 lemon, cut into wedges
Bring a full kettle to the boil. Heat the oil in a large wok or frying pan (preferably non-stick) over high heat. Cook the pork, garlic and ginger with a pinch of salt for about 6 minutes until well browned and just cooked through, breaking the mince up with wooden spoon or fork as it cooks. Set aside in a large bowl. Keep the pan on the heat. Add the second measure of oil to the wok/pan, add the spring onion