Ingredients
4 clove garlic
crushed
1 tsp ginger
grated
⅓ cup hoisin sauce
⅓ cup soy sauce
2 brown sugar
2 tbsp rice wine vinegar
500g pork fillet
200g rice noodles
2 tbsp oil
1 carrot
julienned
1 zucchini
julienned
1 capsicum
julienned
¼ cup peanuts
chopped
coriander
to serve
Allergy Advice
Contains Gluten
Contains Nuts
Contains Sesame
Contains Soy
Equipment
- 1 large non-metallic bowl
- 1 wok
Instructions
- In a large non-metallic bowl, combine garlic, ginger, sauces, sugar and vinegar.
- Thinly slice pork fillet. Add to marinade and stir to combine. Cover and refrigerate for 2 hours or overnight.
- Cook rice noodles according to packet instructions.
- Heat oil in a wok. Cook pork quickly in batches, removing to a plate once sealed and adding more oil to the wok as necessary.
- Quickly stir-fry julienned vegetables for 1-2 minutes.
- Return pork and toss to combine. Add noodles and stir-fry, being careful not to break them up too much.
- Serve topped with chopped peanuts and coriander.
Notes
Tip
Cut vegetables finely to allow for quick cooking.
Variation
Dried rice noodles are available in supermarkets. Keep an eye out for fresh rice noodles as these would be delicious as well.
Variation
I used a pork fillet in this recipe which is beautiful and tender. You could also try pork shoulder or scotch.
Variation
Substitute with whatever vegetables you prefer.
