Char Siu Pork With Snow Peas & Walnuts
January 31, 2019
"From our weekday newspaper The West Australian. Times are estimated"
- Serving Size: 1 (407.2 g)
- Calories 1037
- Total Fat - 42.1 g
- Saturated Fat - 9 g
- Cholesterol - 129 mg
- Sodium - 934.8 mg
- Total Carbohydrate - 112.8 g
- Dietary Fiber - 4.5 g
- Sugars - 5.2 g
- Protein - 49.7 g
- Calcium - 135.3 mg
- Iron - 3.5 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.9 mg
Combine char siu, soy sauce, rice wine vinegar and sesame oil in a small bowl and reserve half of the char siu mixture.
Place Pork into a bowl
Add remaining char siu mixture to pork and stir until well combined and then cover and chill for 30 minutes.
Place noodles into a large heatproof bowl, cover with boiling water and stand for 1-2 minutes until tender and then drain, separate noodles and keep warm.
Heat a wok over high heat and add 1 tablespoon oil and swirl around the wok and then stir-fry pork in small batches for 3 minutes or until evenly browned and tansfer to a plate.
Heat remaining 1 tablespoon oil in the wok over high heat and add green onions, snow peas and sugar snap peas and stir-fry for 1 minute.
Add 2 tablespoons water, cover and cook for 1 minute or until peas are vibrant.
Return pork to wok and add reserved char siu mixture and toss until well combined and then add and toss through half of the walnuts
Serve with hokkien noodles, shredded green onions and remaining walnuts.
Tips & Variations
No special items needed.