Pork, noodle and Thai basil stir-fry
Whip up this flavour-packed pork stir-fry for a fast, filling weeknight dinner.
- 15 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
Pork, noodle and thai basil sir-fry
- 2 tablespoon peanut oil
- 600 gram pork butterfly steaks, sliced thinly
- 450 gram fresh hokkien noodles
- 1 large (30g) red onion, sliced thinly
- 1 long red chilli, sliced thinly
- 2 cloves garlic, crushed
- 4 piece (20g) fresh ginger, grated
- 1/4 cup (60ml) kecap manis (sweet soy sauce)
- 1 tablespoon fish sauce
- 2 tablespoon lime juice
- 200 gram snow peas, trimmed, halved
- 1 cup (80g) shredded chinese cabbage
- 1/3 cup firmly packed thai basil leaves
- lime wedges for serving, optional
Method
Pork, noodle and thai basil sir-fry
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1Heat half of the oil in a wok or large frying pan; stir-fry pork in small batches, until pork is well browned. Remove from wok.
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2Place noodles in a medium heatproof bowl, cover with boiling water, stand for 5 minutes; drain well.
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3Heat the remaining oil in wok; stir-fry onion until almost tender. Add the chilli, garlic and ginger; stir-fry until fragrant. Add the sauces, juice and snow peas; stir-fry until snow peas are just tender.
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4Return pork to wok with the cabbage, basil leaves and noodles; stir-fry until noodles are heated through.
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5Divide stir-fry among bowls and serve with lime wedges, if desired.
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