Ingredients
- 600 grams pork loin (medallions, thinly sliced)
- 2 tablespoons brown sugar
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon Chinese five spice
- 2 teaspoons fish sauce
- 200 gram dried rice noodles (stick noodles, packet)
- 1 1/2 tablespoons oil (vegetable oil)
- 1 red onion, halved, cut into thin wedges
- Gingerroot (2cm piece fresh ginger, peeled, finely grated)
- 2 garlic cloves, crushed
- 1 red capsicum, thinly sliced
- 1 carrot, halved, sliced diagonally
- 1 bunch pak choy, roughly chopped (baby pak choy)
- 250 grams snow peas (trimmed)
- 1/4 cup chicken stock (liquid)
- 1/4 cup oyster sauce
- 1/4 cup cashew nuts (dry roasted)
- 1 green onion, thinly sliced
- 1 red chilli, long and sliced diagonally
How to Make
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Step 1: Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl and toss to coat.
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Step 2: Cook rice stick noodles, following packet directions until tender and drain well and cover to keep warm.
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Step 3: Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden and transfer to a bowl.
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Step 4: Heat remaining oil in wok over high heat and stir-fry onion, ginger, garlic, capsicum and carrot for 5 minutes or until just tender. Add pork, pak choy, snow peas, stock and oyster sauce and stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender.
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Step 5: Top with cashews, onion and chilli and serve with rice noodles.
We hope you enjoy this recipe!
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