500 g lean Pork stir-fry strips
2 tbsp peanut oil
450 g fresh hokkein or egg noodles
1 tsp sesame oil
1 tsp shredded ginger
1/2 red capsicum thinly sliced
2 tbsp soy sauce (salt reduced)
2 tbsp hoisin sauce
80 mL (1/3 cup) Chinese rice wine
½ cup sliced green shallots
1 tbsp chopped Vietnamese mint or coriander
8 baby bok choy, leaves separated
1 tbsp sesame seeds (optional)
Heat half the oil in a large wok over medium–high heat, add half the pork and stir-fry for 1–2 mins, stirring continuously. Transfer to a plate and cover loosely with foil and set aside. Repeat with remaining pork.
Place noodles into a large bowl and cover with boiling water. Stand for 3 mins or until noodles separate. Drain.
Reduce heat to medium, add sesame oil to wok and cook ginger and capsicum for 1 min. Add noodles, soy, hoisin, rice wine, shallots and mint, cook for 2–3 mins stirring continuously. Add pork and bok choy, cook for 2 mins or until leaves just wilt. Serve with sesame seeds.
This recipe has been developed consistent with National Heart Foundation Dietary Guidelines.