Most stir-fry recipes use strips of meat. This one is different because it uses minced or ground meat. If you don’t want to use pork, substitute ground chicken, turkey, beef or lamb.
A quick and easy mid-week dinner which is very tasty. It’s also a good way to use up any veggies you have sitting in your fridge.
1 Tbs olive oil
500g lean pork mince
200-400g ready to heat noodles (Hokkien, udon or whatever: I used 200g)
1 large onion, diced
2 cloves garlic, crushed
3 cups mixed shredded vegetables (carrot, broccoli, cabbage, cauliflower, zucchini, capsicum)
3 Tbs soy sauce
2 Tbs oyster sauce
1 Tbs brown sugar
1 tsp sesame oil
1 tsp rice wine vinegar
To garnish:
2 spring onions, finely sliced on the diagonal
1 Tbs sesame seeds, preferably black
Crispy Chilli oil or Sweet Chilli sauce (optional)
Prepare noodles according to packet instructions, drain and set aside. The ones I bought were ready to heat and just needed to be covered with boiling water for 2-3 mins then drained.
Heat oil in a large frying pan or work over high heat. Add mince and cook, breaking it up and stirring, until browned. Add the onion and garlic and continue to stir-fry for 2 minutes, then add the mixed vegetables and stir-fry for 3-4 minutes or they’re al dente.
Add soy sauce, oyster sauce, sugar, sesame oil and rice wine vinegar and cook for a minute or two, stirring. Lastly add the cooked noodles and mix until well-coated and sauce has reduced a bit and become a bit sticky.
Garnish with the spring onions and sesame seeds. If liked, serve with some Crispy Chilli Oil on top. This is available from Asian Grocery stores or in the Asian section of your supermarket.
Served 4
