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Chilli ginger pork and noodles
- 400g packet wholegrain wok-ready noodles
- 250g lean pork medallion, trimmed of any fat, thinly sliced
- 2 tablespoons sunflower oil
- 300g mushroom cups, thinly sliced
- 1 large carrot, coarsely grated
- 115g punnet fresh baby corn, halved lengthways
- 4 green shallots, cut into 3cm lengths
- 2 teaspoons finely grated fresh ginger
- 1 bunch choy sum, stems and leaves coarsely chopped
- 1 tablespoon hoisin sauce
- 3 teaspoons reduced salt soy sauce
- 2 teaspoons chilli paste
- ½ cup unsalted, roasted cashews
- Place noodles in a heatproof bowl. Cover with boiling water. Stand 2-3 minutes, stirring to separate noodles. Drain.
- Toss pork in a bowl with 1 tablespoon oil. Heat a large, non-stick wok or frying pan over a high heat. Add half the pork. Stir-fry about 2 minutes, until browned. Remove. Repeat with remaining pork.
- Heat remaining oil in same wok. Add mushrooms. Stir-fry 3 minutes, until lightly browned and just tender. Add carrot, corn, shallots and ginger. Stir-fry 2 minutes.
- Return pork to wok with noodles and choy sum. Toss over heat about 2 minutes until choy sum is just wilted.
- Add combined sauces, chilli paste and 1 tablespoon water. Toss over heat until ingredients are coated in sauce and mixture is hot. Add cashews. Toss to combine.
Tips
- Replace pork with lean chicken, beef or tofu.
- A variety of wok-ready noodles are available from major supermarkets.
- Check noodle labels and choose the brand lowest in sodium.
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