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April 25, 2019

Pork and Noodle Stir Fry

Posted on August 4, 2015 by in pork

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Pork and Noodle Stir Fry

Pork and Noodle stir fry with a sweet and sour sauce, yum! It is packed with flavor, quick to prepare and kids love it! At least my kids, that is.


It was also the first dish my children ordered when I asked them to name a few of their favorites to pack in their lunch boxes. Both my children are in a musical production at school and they rehearse for hours on end. Add to that the freezing cold weather we are having and it is a good reason for them to always be hungry and peckish. Pork and Noodle stir fry is ideal for a lunchbox, because it can be eaten hot or cold.

Pork and Noodle Stir Fry

I buy the Chinese Take away boxes, they are easy to carry and they do not leak. My kids feel very spoiled when they open a box of pork and Noodle stir fry instead of peanut butter sandwiches. I love a stir fry, it is a wonderful way to get the family involved with the chopping and once that is done, the actual making of the dish, takes minutes. So have those bowls ready. If you are in an Eastern kind of mood, also try my Sweet and Sour Chicken, Chinese Pork with Plum Sauce, or the most delicious Chinese Beef Short ribs and Vegetable Stir Fry – all lovely dishes.

Pork and Noodle Stir Fry

If you visit any Chinese or Thai street vendor you will see that they work on very hot gas flames, so the food cooks very quickly, retaining it’s natural juices. even though I use a wok and I cook on gas, my heat is not nearly a potent so I have to work around that. I cook my meat first, almost deep-fry it, clean my wok and then start with the noodles. I find that if I do the meat and vegetables all in one go, the meat takes too long to brown and in that time, the veggies releases a lot of juice, making the Pork Noodle Stir fry a saucy matter. So, here goes.

Pork and Noodle Stir Fry

Pork and Noodle Stir Fry

serves 4 – 6

Ingredients

800 g diced pork – I use pork fillet or leg of pork

125 ml cornflour

salt and pepper

oil for frying

For the noodles

1 packet Woolworths Asian Medium Wholewheat Noodles

30 ml vegetable oil

1 large onion – halved and sliced

2 – 3 cloves garlic – finely chopped

thumb-size piece ginger – finely chopped

1 red pepper – sliced in strips

1 green pepper – sliced in strips

1 red pepper – sliced in strips

1 chili – finely chopped

80-100 ml thick soy

15 ml sugar or grated palm sugar ( you can use honey, but I find it too overpowering)

10 ml peanut oil

juice of 1 lime

To serve

chopped cashew nuts

white and black sesame seeds

chopped chilli

Method

For the meat. Cut the meat in even sized-cubes and season with salt and pepper. Dust with the cornflour. Heat some oil in your wok and fry the meat cubes until golden brown and cooked through. Remove meat from the wok, keep aside.  Pour oil out and clean wok with a paper towel. Place the noodles in a big bowl, top with boiling water and allow to stand for at least 15 minutes. Heat a little oil in your wok. Add the onions and stir fry until it starts to color. Add all the peppers, garlic and ginger. Stir fry on high heat until the peppers are cooked but still firm. Add the noodles and stir fry. Add the soy and peanut oil and season with salt and pepper.  Lastly add the meat and mix and serve with a squirt of lime juice, chopped chili and chopped cashews.

Let me know what you think of my Pork and Noodle Stir Fry.

Pork and Noodle Stir Fry

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One Response to “Pork and Noodle Stir Fry”

  1. Alta Marx 7 August 2015 at 12:54 pm #

    Ek geniet jou praatjies op RSG en natuurlik ook jou heerlike resepte.Groete uit Pretoria
    Alta Marx


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