What a wonderful and nutritious meal that you can whip up fast for a weeknight meal. Packed with flavour, goodness, and satisfaction, you will be making this one time and time again.
- Category: Main Meals
Ingredients
- 500 gms Pork Scotch Fillet, cut into strips
- 1/3 cup soy sauce
- 1/4 cup of cornflour, or enough to coat the pork strips
- 1/2 teaspoon dried chilli flakes
- 1 cm piece of ginger, peeled and sliced thinly
- 1 garlic clove, crushed
- 1 red onion, sliced into thin strips
- 1 capscium, sliced into thin strips
- 1 small broccolli, cut into florets
- 250 gms fresh Bean Sprouts
- 450 gms Fresh Udon or Hokkien Noodles
- 1/3 cup oyster sauce
Instructions
- Heat a large wok with olive oil.
- Toss the pork strips into the cornflour, shaking off excess, then add to the hot wok, stirring until golden and crispy. Don't overfill the pan, you may need to do this in batches.
- Remove the cooked pork and set aside until all the batches are cooked.
- Return all the pork to the pan, adding the soy sauce and oyster sauce until coated. Remove and set aside.
- Prepare your noodles, by adding boiling water to cover them and set aside for 3 minutes.
- Return the wok to high heat with a little olive oil.
- Add the ginger, chilli, and garlic and stir until fragrant - approx 30 seconds.
- Then add in the stirfry veggies and continually stir until all the veggies have softened.
- Strain the udon noodles and use a fork to separate the noodles if they are stuck together.
- Add the noodles to the hot work, incorporating it into the vegetable mixture.
- Return the pork strips to the wok, mixing well to combine all the ingredients.
- Serve hot.