John This is a great chinese stir-fry that is cooked in the wok and all done within about 30 minutes.
The pork is initially cooked in a lovely blend of five spice and ginger before being mixed with a nice combination of broccolini and snow peas. Finished with the rice stick noodles and oyster sauce to provide a wonderful depth of flavour. Sprinkled with coriander & almonds for a great crunchy finish. All cooked in the wok for a simple tasty stir-fry.
Wok based stir-fries are a terrific option for busy week nights that don’t scrimp on flavour. Washup is a breeze and they are simple to make and cook. You can’t ask for much more.
| Prep Time | 10 minutes |
| Cook Time | 17 minutes |
| Servings |
people
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Ingredients
- 200 g Rice Stick Noodles
- 800 g Pork Tenderloin thinly sliced
- 1 Red Onion diced
- 1 tbsp Ground Ginger
- 2 tsp Chinese Five Spice
- 2 tsp Sesame Oil
- 2 bunches Broccolini ends trimmed and cut into 5cm lengths
- 200 g Snow Peas
- 1/2 cup Oyster Sauce
- 1/3 cup Slivered Almonds
- 1/2 cup Coriander Leaves chopped
Ingredients
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Instructions
- Place noodles in a saucepan and cover with boiling water. Drain water from saucepan after about 4 minutes once noodles have softened. Set aside.
- In a large bowl, add pork, red onion, ginger and chinese five spice. stir to mix and coat pork with the spice mixture.
- Heat sesame oil in a wok over medium high heat.
- Add pork and stir-fry until browned. Cook in batches, remove from wok and set aside. Add more sesame oil as required.
- Add broccolini and snow peas to wok and stir-fry for about 2 minutes and tender yet still crisp.
- Return pork to the wok along with the noodles, oyster sauce and half of the slivered almonds. Stir to mix and stir-fry for about 2-3 minutes to heat through.
- Remove from heat and serve garnished with coriander and remaining slivered almonds
