Hoisin pork with noodles and cucumber
11
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Complete with a savoury marinade and bursting with flavour, this dish is the healthier way to eat noodles and sneak in your vegetables too
Ingredients
Fresh hokkien noodles
440 g
Canola oil
2 tsp
Green string beans
200 g, cut into 2cm lengths
Red capsicum
1 medium, thinly sliced
Pork mince, raw
300 g, lean
Green shallot(s)
4 individual, thinly sliced
Bean sprouts
2 cup(s)
Hoisin sauce
2 tbs
Soy sauce
2 tbs
Sake or Japanese rice wine
20 ml
Lebanese cucumber
1 medium, cut into matchsticks
Instructions
1
Place noodles in a medium heatproof bowl. Cover with boiling water and set aside for 2–3 minutes or until just soft. Separate noodles with a fork. Drain.
2
Heat a wok over high heat. Add half the oil and heat for 30 seconds. Add beans and capsicum and stir-fry for 2–3 minutes or until vegetables are just tender. Transfer to a bowl.
3
Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add pork and stir-fry, breaking up any lumps, for 3–4 minutes or until lightly browned. Add shallots and stir-fry for 1 minute. Return beans and capsicum to wok with bean sprouts, hoisin and soy sauces and wine. Stir-fry for 1–2 minutes or until heated through.
4
Divide noodles among serving bowls and top with pork stir-fry. Serve with cucumber and lime wedges.
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