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Hoisin pork, veggie & noodle stir-fry

Succulent pork glazed in hoisin and oyster sauce, wrapped around silky Rice Ribbon noodles with crunchy greens and peanuts for a bold, irresistible bite.

Serves

4

Prep Time

15 min

Cooking Time

8 min
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Hoisin pork, veggie & noodle stir-fry

Serves

4

Prep Time

15 min

Cooking Time

8 min

Ingredients

200g Mr Chen’s Rice Ribbon noodles

½ cup Mr Chen’s hoisin sauce

1/3 cup Mr Chen’s oyster sauce

¼ cup peanut or vegetable oil

500g pork loin steaks, cut into 2cm-thick strips

1 medium red capsicum or 6 mini capsicums, seeds removed and thinly sliced lengthways

3 crushed garlic cloves or 2 teaspoons garlic paste

150g snow peas, topped and diagonally halved

4 green onions, trimmed and thinly sliced

Salted peanuts, roughly chopped, to serve

Suitable Products

Hokkien Noodles 200g

Hokkien Noodles 200g
Teriyaki Sauce 250ml

Teriyaki Sauce 250ml
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Method

1
Place the noodles into a heatproof bowl. Cover with boiling water and stand for 5 minutes. Drain well, then cover to keep warm. Set aside.
2
Place the hoisin sauce, oyster sauce and 2 tablespoons of water into a bowl. Mix until well combined and set aside.
3
Pat the pork dry with paper towel. Heat a wok over high heat. Add 1½ tablespoons of oil and swirl to coat the surface. Stir-fry the pork in 2 batches for 2–3 minutes, or until just cooked through. Transfer to a bowl.
4
Heat the remaining 1 tablespoon of oil in the wok. Add the capsicum and stir-fry for 1 minute. Add the garlic, snow peas and half the green onions. Stir-fry for a further 1 minute.
5
Add 2 teaspoons of water. Quickly cover and cook for 30 seconds, or until the vegetables are vibrant and just tender.
6
Return the pork and any juices to the wok. Add the hoisin mixture and noodles. Toss until hot and well combined.
7
Serve topped with the remaining green onions and peanuts.

Recipe by

Australian Pork

Ingredients

200g Mr Chen’s Rice Ribbon noodles

½ cup Mr Chen’s hoisin sauce

1/3 cup Mr Chen’s oyster sauce

¼ cup peanut or vegetable oil

500g pork loin steaks, cut into 2cm-thick strips

1 medium red capsicum or 6 mini capsicums, seeds removed and thinly sliced lengthways

3 crushed garlic cloves or 2 teaspoons garlic paste

150g snow peas, topped and diagonally halved

4 green onions, trimmed and thinly sliced

Salted peanuts, roughly chopped, to serve

Suitable Products

Hokkien Noodles 200g

Hokkien Noodles 200g
Teriyaki Sauce 250ml

Teriyaki Sauce 250ml
prev
next

Method

1
Place the noodles into a heatproof bowl. Cover with boiling water and stand for 5 minutes. Drain well, then cover to keep warm. Set aside.
2
Place the hoisin sauce, oyster sauce and 2 tablespoons of water into a bowl. Mix until well combined and set aside.
3
Pat the pork dry with paper towel. Heat a wok over high heat. Add 1½ tablespoons of oil and swirl to coat the surface. Stir-fry the pork in 2 batches for 2–3 minutes, or until just cooked through. Transfer to a bowl.
4
Heat the remaining 1 tablespoon of oil in the wok. Add the capsicum and stir-fry for 1 minute. Add the garlic, snow peas and half the green onions. Stir-fry for a further 1 minute.
5
Add 2 teaspoons of water. Quickly cover and cook for 30 seconds, or until the vegetables are vibrant and just tender.
6
Return the pork and any juices to the wok. Add the hoisin mixture and noodles. Toss until hot and well combined.
7
Serve topped with the remaining green onions and peanuts.

Recipe by

Australian Pork

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