Pork Chow Mein Noodle Stir Fry
Ingredients
- 500g pork mince
- 200g fresh Chow Mein or Singapore noodles
- 2 tablespoons canola, peanut or vegetable oil
- 2 teaspoons crushed garlic
- 1 brown onion, finely chopped
- 1 carrot, cut into 1 cm-thick x 5cm long strips
- 150g green beans, cut into 2cm pieces
- 3 cups (about ¼) shredded green cabbage
- toasted sesame seeds, to serve (optional)
Chow mein stir-fry sauce
- 1 ½ tablespoons cornflour
- ½ cup water
- ½ cup oyster sauce
- ¼ cup salt-reduced soy sauce
- 3 teaspoons sesame oil
- 1 ½ tablespoons brown sugar
Method
Prepare noodles following packet directions. Rinse and drain well. Set aside.
To make chow mein stir-fry sauce, place cornflour into a bowl. Add water. Stir until smooth. Add remaining ingredients. Mix until well combined. Set aside.
Heat a wok or large frying pan over high heat. Add 1 tablespoon oil and swirl around the wok or pan.
Add Otway Pork mince and stir fry, breaking up the mince with a wok spatula or wooden spoon, for 4-5 minutes until the mince is lightly browned and no longer pink.
Add remaining 1 tablespoon oil, garlic and onion. Stir fry for 2-3 minutes until onion is softened.
Add carrot, beans and cabbage. Stir fry for 2-3 minutes until vibrant and just softened.
Add stir-fry sauce. Toss until hot and bubbling. Toss through noodles until well combined and hot. Serve sprinkled sesame seeds, if liked.
Australian Pork
