Hoisin Pork Stir-Fry with Noodles

Ingredients · per serving

• 1 medium Red bell pepper
• 150 g Egg noodles (medium)
• 3 cloves Garlic
• 1.5 tbsp Sunflower oil
• 1 tsp Rice vinegar
• 200 g Pork loin steak
• 1 tsp Fresh ginger
• 1 tsp Sesame oil
• 1 tbsp Soy sauce
• 1 tbsp Cornflour
• 3 stalks Spring onion
• to taste Salt
• 3 tbsp Hoisin sauce
• 1 tsp Sesame seeds
• ½ medium Onion

Instructions

1. Bring a large pot of water to the boil for the noodles.
2. Slice the pork loin against the grain into thin strips. Toss with the cornflour and a pinch of salt.
3. Mix the sauce: hoisin, soy sauce, rice vinegar, sesame oil, and 2 tbsp water in a small bowl.
4. Slice the peppers, onion and spring onions (whites and greens separately). Mince the garlic and ginger.
5. Cook the noodles in boiling water to packet time (usually 3-4 minutes). Drain, set aside.
6. Heat 1 tbsp sunflower oil in a wok or wide pan over high heat. Add the pork strips in a single layer. Don't move for 60 seconds, then stir-fry 2 minutes until cooked. Lift onto a plate.
7. Add another 1 tsp oil. Tip in the peppers, onion and spring onion whites. Stir-fry 90 seconds — vegetables should stay crisp. Add the garlic and ginger, stir 30 seconds. Return the pork. Pour in the sauce, toss for 60 seconds until glossy. Add the noodles, toss to coat. Off the heat. Plate, scatter spring onion greens and sesame seeds.

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