Asian Barbecue Pork and Noodles

Nutrition per serve

Ingredients

• 1pcs ginger
• 1pcs long red chilli
• 1pcs carrot
• 150g green beans
• 1pcs pak choy
• 1pcs spring onion
• 5g Chinese barbecue seasoning
• 10g cornflour
• 300g pork stir-fry
• 50g oyster sauce
• 10ml sesame oil
• 150g egg noodles
• 10ml soy sauce
• 8ml white vinegar
• 3ml sugar
• 23ml neutral-flavoured oil

Method

1. Step 1 — Prep vegetables
   Bring a medium saucepan of water to the boil for the noodles. Peel and finely grate the ginger. Finely chop the chilli, discarding the seeds if less heat is desired (you can omit the chilli or serve it at the table). Halve the carrot lengthwise and thinly slice. Trim the beans and cut into thirds on an angle. Coarsely chop the pak choy. Thinly slice the spring onion.
2. Step 2 — Season pork
   Combine the Chinese barbecue seasoning, ginger and 1 tsp cornflour* in a large bowl and lightly season with salt and pepper. Separate the pork stir-fry, add to the seasoning and toss to coat.
3. Step 3 — Make sauce
   Combine the oyster sauce, sesame oil, 2 tbs water, 2 tsp soy sauce, 1½ tsp white vinegar and ½ tsp sugar in a bowl and season well with pepper. Add the chilli and stir to combine.
4. Step 4 — Stir-fry pork
   Heat 1 tbs oil in a medium deep frypan over high heat. Stir-fry the pork mixture for 2-3 mins until cooked through. Remove from the pan.
5. Step 5 — Stir-fry vegetables
   Heat 2 tsp oil in the same pan over high heat until hot. Stir-fry the carrot and beans for 3-4 mins. Add the pak choy and sauce and cook, stirring, for 1-2 mins until the pak choy is wilted.
6. Step 6 — Cook noodles and serve
   Meanwhile, cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking. Add the pork and noodles to the vegetables and cook, tossing, for 1 min or until heated through. Divide the noodle stir-fry among bowls and scatter with the spring onion to serve.

Allergens

Soy, Gluten, Sulphites, Wheat, Mollusc, Fish, Sesame, Egg