Perfect, wok-tossed noodles don’t happen by accident. Not only do I have all the hacks you need in this stir-fry recipe for effortlessly seared meat, crunchy veg and a glossy end result, but I’ve got the ultimate ace up my sleeve. I’m talking char siu pork vibes, with none of the faff. Ooh, you are in for a TREAT.
Notes
- Char siu sauce is available in jars from the Asian section of your supermarket or from an Asian grocery store.
- You can also add other vegetables to the dish, such as snow peas, broccoli, capsicum, or mushrooms. Just make sure you stir-fry the vegetables one by one, and cook the harder vegetables first as they will need more time in the wok to get tender.
Ingredients
- 1 pound pork mince - 500g
- ⅓ cup Chinese char siu sauce
- 2 tablespoons vegetable oil
- 2 spring onions - white part finely sliced, green parts cut into batons
- 1 small onion - finely diced
- 2 cloves garlic - finely chopped
- 1 small carrot - finely sliced
- 8 ounces snow peas - trimmed
- 7 ounces Chinese Napa cabbage - cut into large chunks, 200g
- 14 ounces cooked egg noodles - 400g, or any noodle of your choice
- 4 crispy fried Asian eggs - optional
Stir-fry sauce:
- 2 tablespoons oyster sauce
- 2 teaspoons white vinegar
- 1 teaspoon dark sweet soy sauce - Indonesian kecap manis
Instructions
- Add the pork mince and the char siu sauce to a large bowl, then mix until well combined.
- For the stir-fry sauce, combine the ingredients in a small bowl and set aside.
- Cook the noodles and set aside.
Brown the pork:
- Place a wok or large frying pan over high heat.
- Add the vegetable oil followed by the pork mince.
- Spread the mince out in the pan, then leave it to sear and cook for at least 5-6 minutes or until the meat juices evaporate and the pork starts to char and caramelise.
- Use a wooden spatula to break up the charred pork into large chunks and toss it around.
Cook the aromatics and veggies:
- Now add the onion and garlic and stir-fry for another minute until fragrant.
- Toss through the white part of the spring onion.
- Add the carrot and stir-fry for another minute.
- Add in the snow peas and cook until just tender.
- Add the cabbage and stir-fry for another minute until just tender.
Finish and serve:
- Add the noodles and the stir-fry sauce.
- Use tongs and a spatula to toss everything together until well combined.
- Toss through most of the green parts of the spring onion (leave some for serving).
- Divide among serving bowls and top each portion with a fried egg, if using.
- Sprinkle over the remaining spring onion and serve.
Video
Nutrition
Calories: 639kcalCarbohydrates: 53gProtein: 33gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 287mgSodium: 781mgPotassium: 680mgFiber: 4gSugar: 9gVitamin A: 2583IUVitamin C: 18mgCalcium: 122mgIron: 3mg