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