Char Siu Pork Belly and Noodle Stir-fry

Char-sui pork

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 tablespoons salt reduced soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
450g fresh hokkien noodles
2 tablespoons 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


  1. 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.
  2. Add remaining char siu mixture to pork. Stir until well combined. Cover and chill for 30 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Return pork to wok and add reserved char siu mixture. Toss until well combined. Toss through half of the walnuts
  7. Serve with hokkien noodles, shredded green onions and remaining walnuts.

Results may vary.