Fragrant Hoisin Pork Bowls with Chilli Oil & Peanuts

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, April 28, 2024.

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This pork and veggie-packed noodle bowl will be a crowd-pleaser for Asian food lovers. You'll combine mushrooms, bok choy and fragrant Asian five spice with NZ pork mince. Finished with a mouthwatering hoisin glaze, crunchy peanuts and chilli oil - if you dare!

Ingredients

Hoisin Pork

200g portobello mushrooms, roughly chopped
1 drizzle of oil
600g free farmed pork mince
1 drizzle of oil
1 pack Asian garlic five spice blend
150g hoisin sauce

Noodles

1 twin pack baby bok choy, leaves separated
2 carrot, peeled into ribbons
1/2 pack rice stick noodles
1 Tbsp sesame oil

To Serve

1 spring onion, thinly sliced
1 pack whole peanuts
4 tsp chilli oil

Steps

Bring a pot of salted water to the boil with the lid on.
Roughly chop mushrooms (see tip) and separate bok choy leaves. Peel carrot into ribbons. Thinly slice spring onion and set aside for serving.
Heat oil in a frypan on medium-high heat. Cook mushrooms with a pinch of salt for 3-4 minutes, until softened. Remove mushrooms from pan, set aside and reserve pan.
Heat oil in reserved pan on medium-high heat. Cook pork mince for about 5 minutes, breaking it up with a wooden spoon, until browned and almost cooked through. Add measure of spices, cooked mushrooms and hoisin sauce and cook for a further 1-2 minutes, until sticky and cooked through. Keep warm.
Add noodles and bok choy to pot of boiling water, stir, cover and turn off heat. Leave for about 6 minutes, until tender. Add carrot to pot, drain and rinse with warm water. Drain again, then return to pot with sesame oil.
Swirl noodles into bowls and top with hoisin pork, spring onion, peanuts and chilli oil (if desired).

Nutritional Information

Energy	2974 kj 711 kcal
Protein	41.2g
Carbohydrate	61.7g
Fat	32.1g