Name: Hoisin Pork with Noodle Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500g pork fillet, trimmed, thinly sliced; 1 red capsicum, chopped; 150g sugar snap peas, trimmed; 1/3 cup hoisin sauce; 1 tablespoon soy sauce; SALAD; ½ wombok (Chinese cabbage) (800g), finely shredded; 5 green spring onions, thinly sliced; 100g packet crunchy fried noodles; DRESSING; 1 tablespoon white vinegar; 1 tablespoon white sugar; 2 teaspoons sesame oil; 2 teaspoons soy sauce

Hoisin Pork with Noodle Salad

This super yum noodle dish will be a new family favourite!

Skip to Recipe

Serves 4

Prep

15M

Cook

15M

Total

30M

TIP! Salad and dressing can be prepared several hours ahead. Toss together just before serving. Replace pork fillet with 500g lean loin steaks for a change.

Ingredients

500g pork fillet, trimmed, thinly sliced

1 red capsicum, chopped

150g sugar snap peas, trimmed

1/3 cup hoisin sauce

1 tablespoon soy sauce

SALAD

½ wombok (Chinese cabbage) (800g), finely shredded

5 green spring onions, thinly sliced

100g packet crunchy fried noodles

DRESSING

1 tablespoon white vinegar

1 tablespoon white sugar

2 teaspoons sesame oil

2 teaspoons soy sauce

Method

To make salad, combine wombok and onions in a large bowl. Set noodles aside.

To make dressing, whisk all ingredients in a small jug. Refrigerate salad and dressing, covered, while cooking pork.

Heat an oiled, large non-stick wok or large frying pan over a medium to high heat. Add pork in two batches. Cook, in a single layer, for 2 minutes. Turn pork. Cook for a further 1 to 2 minutes, or until just cooked. Transfer to a bowl.

Reheat oiled wok over a high heat. Add capsicum and peas. Stir-fry for about 1 to 2 minutes, or until lightly browned. Return pork to wok with combined sauces and 2 tablespoons hot water. Stir-fry, for a further 1 minute or until hot. Remove.

To serve, add dressing and half the noodles to salad. Toss well. Transfer to a serving plate. Top with pork stir-fry. Sprinkle with remaining noodles.

Jane Ash Food Editor

Jane’s love of food began at a young age and led to her studying home economics at TAFE before embarking on a career in food media and TAFE hospitality teaching that has spanned over 30 years. Today, as a Food Editor across New Idea, New Idea Food and Woman’s Day, she’s all for sharing fresh, delicious and achievable recipe ideas, plus the tricks of the trade so everyone can experience the joy of cooking. Attaining a certificate in Nutrition and Diet from Beck Health & Nutrition, Jane has a sound knowledge of the role a wholesome diet plays in overall health and wellbeing, and a growing interest in developing recipes for those on special diets. A believer in everything in moderation, her love of food extends to sweet treats too, especially cakes and desserts, of which she’s developed hundreds while working in numerous leading magazine test kitchens. She knows she’s in the right job when she finds herself still dreaming up new creations to share and inspire others.

Ingredients

Method

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