HOISIN PORK NOODLES
Pork mince, vegetables and noodles coated in a hyped-up hoisin sauce, with crushed peanuts and your favourite chilli condiment. If you are looking for a speedy bowl of comforting meaty noodle yumminess - you’ve found it!
Equipment
- Scales / measuring spoons / cups
- Resealable bag and meat mallet/rolling pin (if using peanuts)
- Large colander / sieve
Ingredients
- 1 tablespoon groundnut / vegetable / sunflower oil
- 500 g pork mince / ground pork (US) ideally 5% fat / 95% lean
- 130 g baby corn sliced in half lengthways
- 150 g sugar snap peas or mangetout
- Bunch spring onions white & light green part sliced / green onions
- 4 dried medium egg noodle nests
- 100 g unsalted peanuts
- Crispy chilli oil / sriracha / dried chilli flakes for the table, optional
FOR THE SAUCE
- 75 g hoisin sauce
- 1 teaspoon soft brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon Chinese 5 spice powder
- 2 garlic cloves minced
- 1 tablespoon water
- Salt & pepper to taste
See Baby & Toddler notes for tweaks
Instructions
- Combine the sauce ingredients in a small bowl and stir well.
- If you are using peanuts, put them in a resealable food bag and smash down with a rolling pin or meat mallet.
- In a medium-large non-stick saucepan, heat the oil over a high heat for 1-2 minutes, until hot. Add the pork and fry for 8 minutes or until starting to go golden, breaking up chunks with the spoon and stirring regularly.
- Meanwhile, cook your noodle nests in a medium saucepan as per the packet instructions, stirring and separating with a fork once they soften. Drain when done.
- Add the baby corn and sugar snap peas (or mange tout) to the pork pan. Stir fry for 4-5 minutes, or until the veg is starting to soften. Then add the sauce and spring onions and stir for 1 further minute.
- Add in the drained noodles and stir in until well coated. If everyone eats peanuts then add them into the pan now too and mix in well. Alternatively, put the peanuts in a small dish for the table (along with your favourite chilli condiment). Stir-fry for couple more minutes, until noodles are hot.
Notes
GO NUT FREE by leaving out the peanuts completely.
GO GLUTEN FREE by using gluten-free noodles and tamari soy sauce.
Baby & Toddler
Suitable from 12 months +. If sharing with a toddler, you can switch to low-salt soy and hold off on adding salt to the sauce. You can dish up their portion first, then add in salt to taste to the rest of the noodles in the saucepan and mix in well. To serve, chop through the noodles and cut the veg into bite-size pieces.
Nutrition
Calories: 611kcalCarbohydrates: 26gProtein: 31gFat: 44gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.02gCholesterol: 91mgSodium: 890mgPotassium: 727mgFiber: 5gSugar: 10gVitamin A: 506IUVitamin C: 26mgCalcium: 67mgIron: 3mg
Made this recipe?Leave a rating & comment at the bottom of this page! If you’ve printed this recipe, scan the QR code below to get back to it quickly online. You could also post a picture on Instagram and tag @kidfriendlyfamilymeals to share it with me.
