Pork noodle stir-fry
Prep
15 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This pork noodle stir fry is one of my go to weeknight dinners because it comes together in just thirty minutes from start to finish. The beauty of this dish is how simple it really is, yet it tastes like you've spent hours in the kitchen. I love using lean pork mince since it's affordable and cooks so quickly, plus it's packed with protein to keep you satisfied. The ginger adds wonderful warmth and flavor while also helping with digestion, which is a nice bonus. Everything gets tossed together in one pan with a fragrant mix of sesame oil, soy sauce, and sweet chilli, coating those tender egg noodles and crisp vegetables beautifully. Trust me, once you make this, you'll find yourself coming back to it again and again.
Ella x
Ingredients
- 3 tbspsesame oil
- 350 glean pork mince
- 350 gegg noodles
- 1thumb-sized piece ginger peeled and chopped(or 1½ tbsp ginger purée)
- 13 garlic cloves crushed(or 1 tbsp garlic purée)
- 320 gstir-fry veg(we used 2 x 160g bags of mangetout, baby sweetcorn, beansprouts, carrots and peppers)
- 4 tbsplow-salt soy sauce
- 2 tspcornflour
- 4 tbspsweet chilli sauce
Detail level
Instructions
- 1
Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
- 2
Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.
- 3
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