Pork stir-fry with egg noodles, veggies & peanuts
Appliance/Function:
Ingredients
- 1 Carrot
- 1 Brown onion
- 1 Baby bok choy or Similar
- 2 cloves Garlic
- 1 cup Green beans
- 40 grams Peanuts
- 1 bunch Coriander
- 450 grams Pork stir-fry
- 2 tsp Barbecue Seasoning
- 1 tbsp Rice wine vinegar
- 2 tbsps Soy sauce
- 1 tbsp Honey
- 2 tsp Olive oil first
- 150 grams Egg noodles
- 2 tsp Olive oil second
Instructions
- PREP INGREDIENTS
- Bring a medium pot of water to the boil for the noodles. Halve the carrot lengthwise and thinly slice at an angle. Thinly slice the onion. Thinly slice the bok choy stems, keeping the leaves whole. Peel and mince the garlic. Trim and halve the beans. Roughly chop the peanuts. Roughly chop the coriander, discarding the stems.
- PREP PORK & SAUCE
- Separate the pork stir-fry into a bowl. Add the barbecue seasoning, toss to combine and set aside. In a separate bowl, combine the rice wine vinegar, soy sauce and honey. Season with pepper.
- STIR-FRY VEGGIES
- Heat the first measure of oil in a large deep frypan over high heat. Stir-fry the carrot, onion, beans and pak choy stems for 2-3 mins, until just starting to soften. Add the garlic and pak choy leaves and stir-fry for a further 1-2 mins until just tender. Remove from the pan, reserve the pan.
- COOK NOODLES
- Cook the noodles in the pot of boiling water according to packet directions.
- COOK PORK & SAUCE
- Meanwhile, heat the second measure of oil in the reserved frypan over high heat. Stir-fry the pork for 2 mins or until browned. Remove from the pan. Return the pan to medium heat and add the sauce. Cook, stirring, for 1 min or until slightly thickened. Then add the noodles, vegetables and pork with any resting juices to the sauce and toss to combine.
- TO SERVE
- Divide the pork stir-fry with egg noodles and veggies between bowls. Sprinkle with the peanuts and coriander to serve.