HOISIN PORK NOODLES
How good is a big bowl of noodles?! These hoisin pork noodles include plenty of veggies, a flavoursome sauce and a moreish sprinkle of roasted peanuts.
The sauce is creamy and packed with a combination of sweet and savoury flavours, thanks to peanut butter, hoisin sauce, soy sauce and brown sugar. You can use smooth or crunchy peanut butter – whichever you have on hand.
This meal can be stretched to five servings if you prefer, as the quantity of noodles is quite large. Dried noodle cakes are hard to break up, and there didn’t seem much point in having a small amount left in the packet!
I’m a big fan of coriander (as you’ve probably been able to tell!). It’s not essential for this meal though – I’d add it if you have some available, but it won’t be lacking without it. The peanuts definitely add a bit of pizzazz though!
HOISIN PORK NOODLES
How good is a big bowl of noodles?! These hoisin pork noodles include plenty of veggies, a flavoursome sauce and a moreish sprinkle of roasted peanuts.
Ingredients
SAUCE
- 3 cloves garlic
- 2 tsp crushed ginger
- 1/4 cup hoisin sauce (60ml)
- 3 Tbsp peanut butter
- 3 Tbsp soy sauce
- 3 Tbsp water
- 1 1/2 Tbsp brown sugar
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 1/2 tsp fish sauce (optional)
PORK AND VEGGIES
- 500 g pork schnitzel or rump steak (1lb 2oz)
- 250 g Shanghai pak choy or bok choy (8.8oz)
- 1 capsicum (any colour
- 1 large carrot
- 2 tsp peanut oil, divided
- 1 cup frozen shelled edamame beans (155g)
- 1/2 cup roasted, salted peanuts (100g)
- 2 handfuls fresh coriander (optional)
NOODLES
- 280 g dried ribbon cut egg noodles (9.9oz)
- 1 Tbsp vegetable stock powder
Instructions
MAKE SAUCE
Crush garlic. Place in a medium bowl with the ginger. Add hoisin sauce and peanut butter and whisk to combine. Whisk in soy sauce, water, sugar, vinegar, sesame oil and fish sauce, if using.
COOK PORK AND VEGGIES
Slice pork into thin strips and season with salt and pepper. Roughly slice the pak choy or bok choy (trim off ends and discard). Dice capsicum and carrot.
Heat 1 teaspoon oil in a large wok on high. Add pork and stir fry until browned all over and virtually cooked through. Remove onto a plate.
Add remaining teaspoon oil to wok and stir fry pak choy, capsicum, carrot and edamame until just tender. Add pork back to wok, then reduce heat to medium. Pour in sauce and simmer gently for about 10 minutes, until sauce has thickened a little.
COOK NOODLES
Meanwhile, bring a large saucepan of water to the boil. Stir in stock powder, then add noodles and boil until tender (8-10 minutes).
SERVE
Roughly chop peanuts and coriander, if using. Drain noodles well and divide between warmed serving bowls. Top with pork and veggie mixture. Sprinkle with peanuts and coriander.
Recipe Notes
WINE MATCH: A dry Riesling.
GLUTEN-FREE OPTION: If you can’t find gluten-free hoisin sauce, omit and add an extra 1 Tbsp peanut butter and 2 Tbsp soy sauce, plus 1/2 tsp Chinese five spice. Use gluten-free soy sauce. Make sure fish sauce is gluten-free, if using. Swap egg noodles for your preferred gluten-free rice noodles (cook according to instructions on the packet).
INGREDIENT SWAPS / NOTES: Pork could be swapped for beef or chicken schnitzel. Feel free to switch out the veggies according to your preferences.
STORING AND REHEATING: Store individual portions in containers in the fridge and reheat in the microwave. Peanuts and coriander are best added just before serving.
2 Comments
Absolutely fabulous. Sauce was very more-ish. Now going to be a firm favourite especially given our 6 year old picky eater devoured this meal.
Great to hear that, Joe! Thanks so much for the review 😊