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Asian pork and vermicelli noodles
Asian pork and vermicelli noodles
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Whip up a quick and flavorful pork noodle stir-fry tonight!
Ingredients:
  • 80ml (1/3 cup) soy sauce
  • 36.40 gm peanut oil
  • 2 garlic cloves, crushed
  • 1 tsp grated fresh ginger
  • 1/2 tsp chilli powder
  • 4 (about 460g) pork leg steaks
  • 180g rice vermicelli noodles
  • 1 230g can sliced water chestnuts (Trident brand), drained, roughly chopped
  • 150g bean sprouts
  • 6 green shallots, trimmed, sliced diagonally
  • 1 bunch baby bok choy, ends trimmed, washed, shredded
  • 1 lemon, cut into wedges, to serve
Instructions:
  • In a medium glass or ceramic bowl, mix together soy sauce, oil, garlic, ginger, and chilli powder. Add pork steaks and coat them in the mixture. Cover and let it marinate for 5 minutes.
  • Preheat a large non-stick frying pan over medium-high heat. Drain the pork steaks, saving the flavorful marinade. Sear the pork in the pan for 1-2 minutes on each side until perfectly cooked. Place the pork on a plate and cover to preserve its warmth. Take the pan off the heat.
  • Place the noodles in a large heatproof bowl and cover them with boiling water. Let them sit for 3-4 minutes until they are soft, then drain thoroughly.
  • Combine noodles with water chestnuts, bean sprouts, and green shallots in a large bowl. Slice pork into 1cm-thick strips and keep aside.
  • Pour the reserved marinade into a hot frying pan and bring it to a boil. Take it off the heat, then add the bok choy and toss until slightly wilted. Finally, mix in the pork and any leftover sauce with the noodles until everything is well combined.
  • Scoop the noodle mixture into shallow serving bowls and garnish with the lemon wedges before serving.

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