Healthy, tasty, easy peasy.


    500 g lean Pork stir-fry strips
    2 tbsp peanut oil
    450 g fresh hokkein or egg noodles
    1 tsp sesame oil
    1 tsp shredded ginger
    1/2 red capsicum thinly sliced
    2 tbsp soy sauce (salt reduced)
    2 tbsp hoisin sauce
    80 mL (1/3 cup) Chinese rice wine
    ½ cup sliced green shallots
    1 tbsp chopped Vietnamese mint or coriander
    8 baby bok choy, leaves separated
    1 tbsp sesame seeds (optional)
    Heat half the oil in a large wok over medium–high heat add half the pork and stir-fry for 1–2 minutes stirring continuously. Transfer to a plate and cover loosely with foil and set aside. Repeat with remaining pork.

    Place noodles into a large bowl and cover with boiling water. Stand for 3 minutes or until noodles separate. Drain.

    Reduce heat to medium add sesame oil to wok and cook ginger and capsicum for 1 minute. Add noodles, soy, hoisin, rice wine, shallots and mint cook for 2–3 minutes stirring continuously. Add pork and bok choy cook for 2 minutes or until leaves just wilt. Serve with sesame seeds.

    This recipe has been developed consistent with National Heart Foundation Dietary Guidelines.

    Cooking Time: <30 mins
    Dish Type: Stir-Fry
    Occasion: Dinner Party
    Special Diets: None
    Cuisine: Asian
    Kids Friendly: Probably not