Char siu pork belly and noodle stir-fry
Serves: 4 | Preparation Time: 15 mins | Cooking Time: 15 mins
- 600g Tasman pork belly, cut into thin strips (or steaks)
- ½ cup char siu sauce
- 2 tbsp salt reduced soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 450g fresh hokkien noodles
- 2 tbsp vegetable oil
- 4 green onions (shallots), thinly sliced
- 150g snow peas, trimmed
- 125g sugar snap peas, trimmed
- ½ cup walnuts, roughly chopped
- Shredded green onions (shallots), to serve
- Combine char siu, soy sauce, rice wine vinegar and sesame oil in a small bowl. Place pork into a bowl. Reserve half of the char siu mixture.
- Add remaining char siu mixture to pork. Stir until well combined. Cover and chill for 30 minutes.
- Place noodles into a large heatproof bowl, cover with boiling water and stand for 1-2 minutes until tender. Drain, separate noodles and keep warm.
- Heat a wok over high heat. Add 1 tablespoon oil and swirl around the wok. Stir-fry pork in small batches for 3 minutes or until evenly browned. Transfer to a plate.
- Heat remaining 1 tablespoon oil in the wok over high heat. Add green onions, snow peas and sugar snap peas. Stir-fry for 1 minute. Add 2 tablespoons water, cover and cook for 1 minute or until peas are vibrant.
- Return pork to wok and add reserved char siu mixture. Toss until well combined. Toss through half of the walnuts
- Serve with hokkien noodles, shredded green onions and remaining walnuts.