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    Ingredients
    • 2 tbsp vegetable oil
    • 4 spring onions, finely chopped
    • 2 garlic cloves, finely chopped
    • 2cm piece ginger, finely chopped
    • 500g minced pork
    • ½ cup black bean sauce
    • 2 tsp sambal oelek (chilli paste)
    • 1/3 cup hoisin sauce
    • 350ml chicken stock
    • 3 tsp caster sugar
    • 1 tbsp Chinese wine or dry sherry
    • 400g packet Asian wholegrain fresh noodles, or noodle of choice

    Vegetables:

    • 1 carrot, julienned
    • 1 Lebanese cucumber, cut into ribbons
    • 1 cup bean sprouts
    • ¼ cup roasted peanuts, roughly chopped
    • 1 cup edamame
    • Spring onion, julienned

    To serve:

    • red chilli, sliced, (optional)
    Directions
    1. Heat oil in a large frying pan over medium heat. Add spring onions, garlic and ginger and cook for 3-4 minutes, stirring, until onions have softened. Add pork and cook for 5 minutes or until well browned, stirring continually to break up the pork mince.
    2. Add black bean sauce, hoisin sauce and samba oelek, stirring for 3 minutes. Add stock and sugar, then cover and simmer for 40 minutes or until liquid has reduced. Stir in wine and season with freshly ground black pepper and salt flakes.
    3. Meanwhile, cook noodles as per packet instructions then drain. Divide noodles between 4 serving bowls, top with spicy pork sauce and finish with vegetables arranged around the bowl. Serve with sliced red chilli.



    Cooking Time: <15 mins
    Dish Type: Stir-Fry
    Occasion: Dinner Party,Entertaining
    Special Diets: None
    Cuisine: Asian
    Kids Friendly: Probably not