Recipe by Kiwi Kathy
A money saving one pot wonder. You can use pork pieces or pork fillet thinly sliced. Also chicken can be substituted for pork. You can use any Asian greens that you fancy.
Top Review by BarbryT
This is the first noodle stirfry I ever have made and it is 1.) easier than I thought it would be and 2.) utterly outstanding! I love the combination of flavors. I did add 8 ounces of sliced mushrooms which I do recommend. It was yummy. And reheats pretty well in the microwave for lunches. Oh, and I forgot the peanuts.
- 200 g rice noodles, dry
- 2 tablespoons tamari, salt reduced if possible
- 2 tablespoons sweet chili sauce
- 1 teaspoon sesame oil
- 1 tablespoon canola oil
- 350 g pork, pieces
- 1 onion, sliced into thin wedges
- 2 teaspoons fresh ginger, grated
- 1 red capsicums or 1 green capsicum
- 100 g snow peas or 100 g sugar snap peas, trimmed, sliced diagonally in half
- 1 bunch choy sum, trimmed, halved at stem joint, stem bases removed, leaves & stems sliced
- 1⁄4 cup peanuts, toasted, roughly chopped
Directions See How It's Made
- Prepare the noodles according to paacket directions, drain and set aside.
- In small bowl, combine the tamari, sweet chilli sauce and sesame oil. Set aside.
- In large frying pan or wok, heat 2 tsps canola oil. Add half the pork and stir fry for 1 - 2 minutes or until just cooked. Remove and cook remaining pork until just cooked. Remove to bowl with first batch of pork.
- Add remaining oil to pan and heat over a medium heat. Add the onion and stir fry for 2 minutes. Add the ginger and capsicum and stir fry for about 1 minute.
- Add the snow peas and choy sum stems and stir fry for another minute. Add a little water or salt reduced shicken stock to pan if it starts to stick.
- Return pork to pan with the tamari mix, choy sum leaves and the noodles. Toss until well combined and heated through.
- Spoon intio serving bowls and serve sprinkled with peanuts.