Teriyaki Pork & Noodle Stir-Fry

Recipe courtesy of Australian Pork

Serves 4 | Prep 15 Mins | Cooking 15 Mins

Ingredients

• 500g pork fillet, trimmed and cut into ½ cm thick slices (see tips)

• 500g fresh hokkien noodles

• ½ cup thick teriyaki sauce (see tips)

• 2 tablespoons honey

• 1 tablespoon peanut or vegetable oil

• 1 red onion, cut into thin wedges

• 1 medium red capsicum, quartered, seeds removed and cut into 1cm strips

• 1 bunch broccolini or baby broccoli, cut into bite-sized pieces

Method

1. Place noodles into a heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain and separate noodles. Set aside.

2. Combine teriyaki sauce and honey in a bowl.

3. Heat oil in a large wok or non-stick frying pan over high heat. Stir-fry pork in small batches (see tips) until pale golden and almost cooked through. Transfer to a plate and set aside.

4. Add onion and capsicum to wok. Stir-fry for 2 minutes until softening. Add broccolini or baby broccoli. Stir-fry for 1 minute.

5. Add teriyaki sauce mixture and pork to wok. Stir-fry for 1 minute until hot and bubbling. Toss through noodles until hot. Serve with sliced red chilli, if preferred.

Tips

1. Thick teriyaki sauce is available in the Asian food section in supermarkets. It’s important to cook the pork in small batches so it sears and seals evenly. If you overload the wok, it will stew rather than fry and caramelise the pork.