Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 18/01/2025. See terms.
Join now
Photo of Hoisin pork with noodles and cucumber by WW

Hoisin pork with noodles and cucumber

11
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Steamed Asian greens such as gai lan (Chinese broccoli) or bok choy.TIPS: Shaoxing wine is a Chinese cooking wine made from rice. It is available in the Asian section of most supermarkets or Asian grocery stores. If unavailable you can use dry sherry.Store bean sprouts in a bowl of water in the fridge for up to 5 days, changing the water every 2 days. Pat dry on paper towel and pinch off the ‘tails’ before using.Shelf-fresh egg noodles are sold in the Asian section of most supermarkets.

You might like

You might like