Pork Noodle Stir-fry is a modern British recipe for a classic stir fry of pork mince and stir-fry vegetables with egg noodles in a soy sauce base. The full recipe is presented here and I hope you enjoy this classic British version of: Pork Noodle Stir-fry.
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Whip up this filling pork noodle stir-fry for a quick and easy midweek meal. It takes just 30 minutes to make, so is great for busy evenings
Ingredients:
3 tbsp sesame oil
350g lean pork mince
350g egg noodles
thumb-sized piece of ginger, peeled and chopped, or 1½ tbsp ginger purée
3 garlic cloves, crushed, or 1 tbsp garlic purée
320g stir-fry vegetables (a mix of mangetout, baby sweetcorn, beansprouts, carrots and bell peppers)
4 tbsp soy sauce
2 tsp cornflour
4 tbsp sweet chilli sauce
Method:
Place a wok or large frying pan over high heat. Once hot add the oil and use to fry the mince, breaking up any clumps with a spoon. Continue stir-frying for about 8 minutes until browned all over.
In the meantime, bring a kettle to the boil then pour the hot water over the noodles. Set aside for 5–10 minutes to soften.
Add the ginger, garlic and vegetables to the wok, stir-frying for 2-3 minutes.
Mix 1 tbsp of the soy sauce with the cornflour to make a paste. Now work in the remaining soy sauce, the chilli sauce and 2 tbsp water.
Drain the noodles and add to the pan with the cornflour sauce.
Cook until the sauce coats the noodles, adding a splash of water if needed, then serve accompanied by rice or dhal (or both).
