Pork and Veggie Noodle Stir-Fry

Pork and Veggie Noodle Stir-Fry

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 21, 2016.
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This is a quick and easy express stir-fry!

Ingredients

STIR-FRY SAUCE

  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sweet chilli sauce
  • ¼ cup water
  • 1 tablespoon runny honey
  • 1 teaspoon cornflour

PORK AND VEGETABLE NOODLES

  • 250g udon noodles
  • 450g pork mince
  • 2 cloves garlic, minced
  • 2 teaspoons finely grated ginger
  • 2 spring onions, white part only, thinly sliced (reserve green part)
  • ¼ green cabbage, finely shredded until you have 4 cups worth
  • 2 carrots, peeled, cut into thin matchsticks or grated
  • 150g green beans, ends trimmed and sliced in half

TO SERVE

  • 1–2 tablespoons sweet chilli sauce (optional, adults)
  • 2 spring onions, green part only, thinly sliced
  • ¼ cup chopped peanuts
  • 2 tablespoons chopped coriander leaves and stalks (optional, adults)
  • 1 lemon, cut into wedges (optional, adults)

Steps

  1. a medium pot of salted water to the boil.
  2. In a small bowl, mix all stir-fry sauce ingredients until smooth. Set aside.
  3. Place noodles in pot of boiling water. Stir, cover and turn off heat. Leave for 7–8 minutes then drain well. Drizzle with a little olive oil to prevent sticking. Set aside.
  4. Heat a drizzle of oil in a large wok or fry-pan on high heat. Cook pork mince, garlic and ginger with a pinch of salt for about 6 minutes, until mince is browned and just cooked through, breaking up with a wooden spoon as it cooks. Set aside in a large bowl. Keep wok/pan on heat.
  5. Heat another drizzle of oil in wok/pan and stir-fry spring onions (white part), cabbage, carrots and green beans for about 2 minutes, or until cabbage begins to wilt. Set aside in bowl with cooked pork mince. Return wok/pan to heat and reduce heat to medium.
  6. Stir-fry cooked noodles and sauce for about 1 minute, or until noodles are coated in sauce. Return pork and vegetables to wok/pan and toss until heated through, about 1 minute.
  7. Divide pork and vegetable noodle stir-fry between bowls. Drizzle over a little sweet chilli sauce (if using), garnish with spring onion (green part), peanuts, coriander (if using) and a squeeze of lemon juice (if using).

Nutritional Information

Energy 1982 kj
474 kcal
Protein 28.9g
Carbohydrate 62.4g
Fat 11.8g