Stir-fry of Pork with Pak Choi & Noodles

The Recipe


  • · 400g pork fillet
  • · 2 onions, peeled thinly sliced
  • · chopped vegetables of your choice e.g red & green peppers, spring onions, carrots, celery, mushrooms, bean sprouts all thinly sliced
  • · 1 fresh chilli pepper, finely chopped
  • · 3 garlic cloves, crushed
  • · 2 tbsp grated and peeled fresh ginger
  • · 2 tbsp sesame seeds
  • · 4 tbsp sesame oil
  • · 4 tbsp soy sauce
  • · 2 tbsp rice wine vinegar
  • · 1 tsp Chinese five spice seasoning
  • · 4 nests medium egg noodles
  • · juice of 1 fresh lime
  • Cooking time: 15 Minutes
  • Preparation time: 30 Minutes
  • Serves: 4



Prepare all the vegetables and have ready on a board.


Chop the pork fillet thinly and place to one side.


Add 2 tbsp of sesame oil to the wok and bring up to a high heat. Add half each of the garlic, ginger and the five spice. Fry the pork on the high heat (being careful not to burn the garlic), approx 1 minute each side. Set to one side to rest whilst you cook up the rest of the stir-fry.


Prepare the noodles according to packet instructions (or use ‘ready to wok’ style, if you prefer).


Add the rest of the oil, garlic, ginger, chillies to the wok and the onions.


Stir-fry on a high heat for a couple of minutes.


Add the rest of the vegetables except the pak choi and stir-fry for a few minutes.


Add the soy sauce, rice wine vinegar stir-through then add the remaining greens and the cooked pork.


Lastly, combine all the noodles through. Finish with the fresh lime juice and adjust the seasoning with a little extra soy sauce if you like.

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