Chilli ginger pork and hokkien noodle stir-fry

The Japanese have no qualms about slurping noodles loudly. So follow their lead - we think this is worth making noise about.

The ingredient of Chilli ginger pork and hokkien noodle stir-fry

1. 450g pkt hokkien noodles
2. 1 tablespoon peanut oil
3. 400g pork fillet, thinly sliced
4. 2 brown onions, cut into wedges
5. 2 garlic cloves, thinly sliced
6. 4cm piece ginger, peeled, cut into matchsticks
7. 1 red capsicum, seeded, thinly sliced
8. 1 bunch baby bok choy, cut into wedges
9. 1/3 cup (80ml) chilli jam or paste
10. 1 tablespoon dry sherry
11. 1 tablespoon soy sauce
12. 100g toasted cashews
13. 1 cup Thai basil leaves

The instruction how to make Chilli ginger pork and hokkien noodle stir-fry

1. Place the noodles in a heatpoof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
2. Meanwhile, heat the oil in a wok over high heat until smoking. Add one-quarter of the pork, onion, garlic and ginger and stir-fry for 1-2 minutes or until lightly brown. Transfer to a bowl. Repeat in 3 more batches with remaining pork, onion, garlic and ginger.
3. Add the capsicum to the wok and stir-fry for 1 minute or until almost tender. Add the pork mixture, noodles, bok choy, chilli jam, sherry, soy sauce and cashews and stir-fry for 2-3 minutes or until heated though. Remove from heat. Add the basil and toss to combine.
4. Divide mixture evenly among serving bowls. Serve immediately.

Nutritions of Chilli ginger pork and hokkien noodle stir-fry

fatContent: 581.248 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 57 grams carbohydrates
fibreContent: 23 grams sugar
proteinContent:
cholesterolContent: 37 grams protein
sodiumContent: 95 milligrams cholesterol