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Categories:
egg noodles vegetable stock hoisin sauce cornstarch cold water oil pork tenderloin orange pepper corn halved choy ginger green onions
Viewed: 52 - Published at: 7 years agoIngredients
- 8 3/4 ounces egg noodles
- 1 1/4 cups vegetable stock
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 tablespoons oil
- 12 1/4 ounces pork tenderloin sliced
- 1 orange pepper halved, seeded, sliced
- 6 plums halved, pitted
- 3 1/2 ounces baby corn halved
- 6 ounces bok choy separated
- 1 inch fresh ginger peeled, shredded
- 3 green onions thinly sliced
Method
- Cook noodles in lightly salted boiling water until al dente. Drain.
- Meanwhile, mix together vegetable stock, hoisin sauce and cornstarch slurry. Set aside.
- Heat 1 tbsp oil in a large frying pan or wok. Stir-fry pork for 4 mins, until browned and cooked to your liking. Set aside. Add remaining oil and saute orange pepper for 4 mins, until softened. Add plums and baby com. Stir-fry for 2 mins. Add bok choy and ginger and stir-fry for 1 min. Add stock mixture and heat until thickened. Return pork to pan along with noodles. Toss until heated through.
- Sprinkle with sliced green onions. Serve immediately.
