Stir-fried pork mince with rice noodles, vegetables and hoisin sauce
Photo by Tam West
As in all stir-fried dishes all the ingredients need to be prepared, ready to use, as the cooking is fast and you don’t want it overcooked.
|200 g||Pad thai noodles|
|2 Tbsp||Sesame oil|
|2 Tbsp||Vegetable oil|
|4 cloves||Garlic, finely chopped|
|1 piece||Ginger, 3cm, peeled and thinly sliced|
|500 g||Pork mince|
|250 g||Button mushrooms|
|1||Red capsicum, cored and deseeded, thinly sliced|
|4 Tbsp||Soy sauce|
|3||Baby bok choy, leaves detached from base, washed, sliced 2cm|
|2||Spring onions, thinly sliced|
|4 Tbsp||Hoisin sauce|
- Bring a large saucepan of water to the boil and add the noodles. Boil 4 minutes or until tender to the bite, cool under cold water, drain well and place in a bowl. Add the sesame oil and toss gently. Reserve.
- Heat a wok or frying pan over high heat. Add the vegetable oil, garlic, ginger and pork. Stir-fry 3-4 minutes, breaking up the lumps of pork.
- Add the mushrooms and capsicum and stir-fry 3 minutes. Add the soy sauce, bok choy, spring onions and hoisin sauce and stir-fry a further 2-3 minutes until the bok choy is wilted.
- Add the noodles and gently toss so as not to break the noodles. Stir-fry another minute until hot.
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