Stir-fried pork mince with rice noodles, vegetables and hoisin sauce

Tam West

As in all stir-fried dishes all the ingredients need to be prepared, ready to use, as the cooking is fast and you don’t want it overcooked.

Ingredients

200 g	Pad thai noodles
2 Tbsp	Sesame oil
2 Tbsp	Vegetable oil
4 cloves	Garlic, finely chopped
1 piece	Ginger, 3cm, peeled and thinly sliced
500 g	Pork mince
250 g	Button mushrooms
1	Red capsicum, cored and deseeded, thinly sliced
4 Tbsp	Soy sauce
3	Baby bok choy, leaves detached from base, washed, sliced 2cm
2	Spring onions, thinly sliced
4 Tbsp	Hoisin sauce

Directions

1. Bring a large saucepan of water to the boil and add the noodles. Boil 4 minutes or until tender to the bite, cool under cold water, drain well and place in a bowl. Add the sesame oil and toss gently. Reserve.
2. Heat a wok or frying pan over high heat. Add the vegetable oil, garlic, ginger and pork. Stir-fry 3-4 minutes, breaking up the lumps of pork.
3. Add the mushrooms and capsicum and stir-fry 3 minutes. Add the soy sauce, bok choy, spring onions and hoisin sauce and stir-fry a further 2-3 minutes until the bok choy is wilted.
4. Add the noodles and gently toss so as not to break the noodles. Stir-fry another minute until hot.

More fast recipes from Ray

• Bratwurst hotdogs
• Lamb chops with feta and cucumber,crushed lemony peas and risone