Stir-Fried Hokkien Noodles with Pork & Capsicum

This is a quick little stir-fry to add to your repertoire, actually lets face it most stir-fries are quick! But this recipe doesn’t involve a lot of chopping or prep work. I know the list of ingredients may seem long but I’m sure if you already cook Chinese food you will already have most of them in your pantry and fridge. The pork needs to marinate for 30 minutes so use this time to prep your veggies and soak the noodles etc. Recipe is adapted from Kylie Kwong and serves 4, but maybe not if you are feeding a hungry teenager.

Ingredients

• 400 gm pork fillet, cut into 1/2 cm slices
• 1/2 large red capsicum, sliced thinly
• 1/4 cup neutral oil ie rice bran
• 1 small onion, halved and cut into thin wedges
• 4 spring onions, trimmed and cut into 5 cm lengths
• 1 knob ginger, peeled and sliced (about 12 slices)
• 3 garlic cloves, finely sliced
• 1 x 450 gm packet Hokkien noodles
• 2 tbsp shao hsing wine
• 1 tbsp light soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1/2 tsp sesame oil

Marinade

• 1 tbsp shao hsing wine
• 1 tbsp hoisin sauce
• 1 tbsp malt vinegar
• 1 tbsp white sugar
• 2 tsp light soy sauce
• 1/2 tsp sesame oil

Directions

Combine the sliced pork and marinade ingredients in a bowl and leave to marinate for 30 minutes.

Meanwhile prepare your vegetables, noodles (according to the package directions) and mix up the sauce (shao hsing wine, soy, hoisin and oyster sauce and sesame oil).

Heat 2 tbsp of the oil in a hot wok or large frypan until it shimmers. Add the pork, leaving behind as much marinade as possible, and stir-fry for one minute, working in batches if necessary, so the meat doesn’t stew but sears. Remove to a plate and set aside. You don’t want the pork fully cooked here as it is cooked further with the noodles and sauce.

Add the remaining oil to the pan with the capsicum, onion, spring onions, ginger and garlic and stir-fry for 1 minute or until the onion is lightly browned.

Toss in the noodles, pork and any left over marinade and stir-fry for 30 seconds. Finally add in the sauce and stir-fry for a further 1 1/2 – 2 minutes or until the pork is cooked and the noodles are hot.

Arrange noodles into bowls and serve immediately.

If you don’t cook Chinese food at home or think that stir-fries are too much work please give this recipe a go. I’m sure you will find it a sinch to make and don’t forget to leave me a comment if you do. Enjoy. Sheryl x