Pork and hoisin noodles

SERVES 4 PREP AND COOK TIME 20 MINUTES (+ STANDING TIME)

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.”