Mad Butcher's Butcher Est. 1971

+095315910

Stir-fried pork mince with rice noodles, vegetables and hoisin sauce

INGREDIENTS

- 200g Pad thai noodles
- 2 Tbsp Sesame oil
- 2 Tbsp Vegetable oil
- 4 cloves Garlic
- finely chopped
- 1 piece Ginger
- 3cm
- peeled and thinly sliced
- 500g Pork mince
- 250g Button mushrooms
- 1 Red capsicum
- cored and deseeded
- thinly sliced
- 4 Tbsp Soy sauce
- 3 Baby bok choy
- leaves detached from base
- washed
- sliced 2cm
- 2 Spring onions
- thinly sliced
- 4 Tbsp Hoisin sauce
Serves : 4
Cooking time:

METHOD

  1. Bring a large saucepan of water to the boil and add the noodles. Boil 4 minutes or until tender to the bite, cool under cold water, drain well and place in a bowl. Add the sesame oil and toss gently. Reserve.
  2. Heat a wok or frying pan over high heat. Add the vegetable oil, garlic, ginger and pork. Stir-fry 3-4 minutes, breaking up the lumps of pork.
  3. Add the mushrooms and capsicum and stir-fry 3 minutes. Add the soy sauce, bok choy, spring onions and hoisin sauce and stir-fry a further 2-3 minutes until the bok choy is wilted.
  4. Add the noodles and gently toss so as not to break the noodles. Stir-fry another minute until hot.

Recipe from www.bite.co.nz

RELATED RECIPES

Baked Lemon Grass and Chilli Chicken

Baked Lemon Grass and Chilli Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Tandoori-spiced chicken drumsticks

Tandoori-spiced chicken drumsticks

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Roast chicken and caramelised alliums

Roast chicken and caramelised alliums

Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...