- 250g rice vermicelli noodles
- 1 head broccoli - cut into florets and slice the stalks
- 500g boneless pork -steaks/ chops (e.g. sirloin, medallions, fillet), sliced thinly
- 1 tablespoon oil
- 200g snow peas, using your fingers break off the ends and pull off the string that will be attached
- 4 green shallots, cut into 4cm match sticks
- 1 tablespoon grated ginger
- 3 tablespoons hoi-sin sauce
- 2 tablespoons reduced-salt soy sauce
Pork and ginger stir-fry
Quick and delicious stir-fry noodles
It’s this easy
- Put the noodles and broccoli into a large bowl and pour over enough boiling water to just cover them. Allow to sit for 5 minutes while you cook the stir-fry.
- Heat a wok or large frying pan over a medium-high heat. Add half of the oil followed by half of the pork. Cook the pork so that it is brown on both sides and cooked through. Put on a plate and then cook the rest of the pork.
- Drain the water off the noodles and broccoli and set aside with the pork.
- Add the rest of the oil to the frying pan or wok. Add the snow peas, shallots and ginger and stir fry for about 1 minute until it is all heated through. Add small amount of water if it starts to look dry.
- Add the pork, noodles hoi-sin and soy sauce and mix it well.
- Serve in bowls with chopsticks or a fork.
- Are fresh vegetables difficult for you to access or store? You can try making this with frozen mixed vegetables instead. Just defrost the vegetables and then add them to the stir-fry with the ginger.
- A hand-held grater is a great way to grate fresh ginger. Just wash the ginger well, no need to peel it and then grate. To save time you can use pre-grated ginger from a jar but the flavour will not be quite as good as with fresh ginger.
Ok for gluten free if chosing Gluten Free sauces