Hoisin honey pork & veggie noodle stir fry

Courtesy of Australian Pork

15 minutes
15 minutes
4 people

Ingredients

  • 250g dried thin egg noodles
  • ½ cup hoisin sauce
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons vegetable or peanut oil
  • 750g pork scotch steaks, cut into thin strips
  • 4 green onions (shallots), trimmed and cut into 4cm lengths
  • 1 large carrot, halved lengthways and thinly sliced diagonally
  • 1 red capsicum, quartered, deseeded and cut into thin strips
  • 1 bunch broccolini, trimmed and cut into 4cm pieces
  • 1/3 cup roasted cashews, chopped, to serve

Method

  1. Cook noodles following packet directions until tender. Drain and keep warm.
  2. Combine hoisin sauce, honey and rice wine vinegar in a jug. Set aside.
  3. Heat 1 tablespoon oil in a wok over high heat.
  4. Stir-fry pork in small batches for 2-3 minutes, adding extra oil to wok if necessary, until evenly browned. Transfer to a bowl.
  5. Heat remaining 1 tablespoon oil in the wok over high heat.
  6. Add green onions, carrot, capsicum and broccolini. Stir-fry for 2 minutes.
  7. Add 2 tablespoons of water, cover and cook for 1-2 minutes until broccolini is vibrant and just tender.
  8. Return pork to wok and add hoisin sauce mixture. Stir-fry for 2 minutes or until pork is just cooked through.
  9. Serve with noodles and chopped cashews.
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