Hoisin Pork Veggie and Noodle Stir-Fry
This stir-fry is all about bold, punchy flavour and irresistible balance.
A rich, glossy sauce coats every bite with sweet and savoury intensity, clinging to tender, caramelised pork and silky noodles.
There’s a satisfying contrast between the deep umami richness and the fresh, vibrant finish, with just enough crunch and brightness to keep each mouthful lively.
Quick to cook but big on flavour, it’s the kind of dish that delivers that takeaway-style satisfaction at home. It’s warm, comforting and packed with crave-worthy depth.
Ingredients
- 200g dried rice Pad Thai noodles
- ½ cup hoisin sauce
- 1/3 cup oyster sauce
- ¼ cup peanut or vegetable oil
- 500g pork loin steaks, cut into 2cm-thick strips
- 1 medium red capsicum or 6 mini capsicums, seeds removed and thinly sliced lengthways
- 3 crushed garlic cloves or 2 teaspoons garlic paste
- 150g snow peas, topped and diagonally halved
- 4 green onions, trimmed and thinly sliced
- Salted peanuts, roughly chopped, to serve
Method
Place noodles into a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain well. Cover to keep warm. Set aside.
Place hoisin sauce, oyster sauce and 2 tablespoons water into a bowl. Mix until well combined. Set aside.
Pat pork dry with paper towel. Heat a wok over high heat. Add 1 ½ tablespoons oil and swirl around the wok. Stir-fry pork in 2 batches for 2-3 minutes or until just cooked through. Transfer to a bowl.
Heat the remaining 1 tablespoon oil in the wok. Add capsicum. Stir-fry for 1 minute. Add garlic, snow peas and half the green onions. Stir-fry for 1 minute. Add 2 teaspoons water. Quickly cover and cook for 30 seconds until vibrant.
Add pork and juices, hoisin mixture and noodles. Toss until hot and well combined. Serve with remaining green onions and peanuts.
Australian Pork
