Pork and Cabbage Noodle Stir-Fry
Ideal for time-poor evenings, mince makes this fast stir-fry even quicker. Laced with chilli and ginger and plumped up with chewy noodles, it’s a 30-minute weeknight winner.
Recipe
1
Prepare Vegetables
Thinly shred cabbage. Finely slice spring onions, reserving a little of the green tops to serve. Peel and grate ginger and garlic. Finely chop chilli. Boil kettle.
2
Make Sauce
Place oyster sauce, soy sauce, mirin, sesame oil, sugar and ½ the chilli in a small bowl and mix to combine. Set aside.
3
Cook Garlic and Ginger
Heat vegetable oil in a wok or large frypan over medium-high heat. Add ginger, garlic and spring onion and cook, stirring frequently, for 1 minute or until softened and fragrant.
4
Add Cabbage and Mince
Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until golden. Add cabbage and cook for a further 2–3 minutes or until softened.
5
Cook Noodles
While mince is cooking, place noodles in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain noodles and add to pan.
6
Plate Up
Add sauce and sesame oil to frypan and stir with tongs to completely coat noodles and meat. Cook for 1–2 minutes or until sauce is slightly reduced. Top with reserved spring onion and remaining chilli to serve.