Saucy Pork Hokkien Noodles
A savory and quick stir-fry featuring tender pork mince, fresh vegetables, and thick hokkien noodles tossed in a rich, flavorful sauce.
Ingredients
- •500 g hokkien noodles
- •500 g pork mince
- •1.33 tbsp neutral oil (divided)
- •2 cloves garlic (minced)
- •0.5 unit brown onion (thinly sliced)
- •4 stalks spring onions (whites finely chopped, greens cut into batons)
- •1 unit red capsicum (cut into strips)
- •2 cups green cabbage (shredded)
- •2 bunches choy sum (stems and leafy tops separated)
- •4 tbsp light soy sauce
- •1 tbsp dark soy sauce
- •3 tbsp oyster sauce
- •1 tbsp sesame oil
- •1 tbsp rice vinegar
- •1 tsp honey
- •2 tbsp water
Method
- 1Mix together the sauce ingredients (light soy sauce, dark soy sauce, oyster sauce, sesame oil, rice vinegar, honey, water). Set aside.
- 2Cook noodles per packet instructions.
- 3Heat 1 tbsp neutral oil in a wok over high heat. Add the pork mince and press it out flat. Cook, stirring, for 2–3 minutes until mostly cooked through.
- 4Add 1 tbsp of the sauce to the mince and toss through. Cook for another 30–60 seconds until the mince is caramelised.
- 5Push the mince to the side of the wok. Add the remaining 1 tsp oil to the centre of the wok. Add the spring onion whites, garlic, and brown onion. Stir fry for 30–60 seconds until fragrant.
- 6Add the capsicum, cabbage, and choy sum stems. Toss everything together and stir fry for 2–3 minutes until just tender.
- 7Add the drained hokkien noodles and toss through for 1 minute.
- 8Pour in the remaining sauce and toss until everything is evenly coated.
- 9Add the choy sum leafy tops and spring onion greens. Toss for 30 seconds until just wilted. Serve immediately.