Hoisin Pork Noodle Stir Fry
This hoisin pork noodle stir fry is a vegetable-rich, sticky, sweet and salty midweek fakeaway that can go from your cupboard to your table in around 20 minutes.
Servings 2 Servings
Calories 651kcal
Ingredients
- 350 g Pork Tenderloin 12oz
- 2 tablespoon Dark Soy Sauce
- 2 tablespoon Hoisin Sauce
- 2 tablespoon Shaoxing Wine
- 2 tablespoon Honey
- 120 g Dried Thin Egg Noodles 2 Bundles
- 1 Small Red Pepper 175g
- 1 Small Red Onion 100g
- 1 Small Pak Choi 150g
- 2 Spring Onions
- 2 Garlic Cloves
- 35 g Ginger 1 Thumb-Sized Piece
- 2 tablespoon Cooking Oil
Instructions
- Cut the pork tenderloin in half lengthways, then slice each piece into strips 3-5mm (⅛-¼") thick.
- Mix together the hoisin sauce, honey, dark soy sauce and Shaoxing wine in a bowl.Add the pork to the sauce and mix well.
- Cook the noodles as per the packet instructions, then remove and refresh under cold water.
- De-seed the red pepper and then cut into strips 3-5mm (⅛-¼") thick.
- Top and tail the red onion, then peel it before slicing it into 8 wedges.
- Cut the stems of the pak choi into 1-1½cm (½") thick strips across the width of the vegetable, then cut the leaves into 2cm (¾") thick pieces.
- Slice the spring onions into 2-3mm (⅛") thick rings at a 45° angle to the stem.
- Peel and slice the garlic cloves as thinly as you can.
- Peel the ginger and then slice it into batons as finely as you can.
- Heat a wok over a very high heat, and when it begins to shimmer, add the oil.
- Throw in the red onions and stir-fry for 60 seconds.
- Add the red pepper, garlic and ginger and stir fry for another 60 seconds.
- Remove the pork from the sauce and add it to the wok, and stir-fry for 90 seconds.
- Add the pak choi and prepared noodles and cook for a minute.
- Add the remaining sauce and cook for a final minute.
Nutrition
Serving: 1 | Calories: 651kcal | Carbohydrates: 55g | Protein: 53g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Cholesterol: 146mg | Sodium: 1277mg | Fiber: 4g | Sugar: 28g
