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Chilli ginger pork and noodles

Chilli ginger pork and noodles

An enticing bowl of pork and noodles

4 serves

15 m

12 m


  • 400 g packet wholegrain wok-ready noodles
  • 250 g lean pork medallion, trimmed of any fat, thinly sliced
  • 2 tablespoons sunflower oil
  • 300 g mushroom cups, thinly sliced
  • 1 large carrot, coarsely grated
  • 115 g punnet fresh baby corn, halved lengthways
  • 4 green shallots, cut into 3 cm 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


Step 1

Place noodles in a heatproof bowl. Cover with boiling water. Stand 2-3 minutes, stirring to separate noodles. Drain.

Step 2

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.

Step 3

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.

Step 4

Return pork to wok with noodles and choy sum. Toss over heat about 2 minutes until choy sum is just wilted.

Step 5

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.


  • 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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