Hoisin pork with noodles and cucumber
Trident, Noodles, prepared, Hokkien
200 g, cut into 2cm lengths
1 medium, thinly sliced
raw pork mince
300 g, lean
4 individual, thinly sliced
sake or Japanese rice wine
1 medium, cut into matchsticks
- 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.
- 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.
- 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.
- Divide noodles among serving bowls and top with pork stir-fry. Serve with cucumber and lime wedges.