Sticky Pork And Hokkein Noodle Stir Fry Recipes

PORK STIR FRY NOODLES {WITH STICKY SAUCE}

Steps:

• Mix the pork strips with the marinade ingredients. Mix well and set aside.
• Soak the noodles in boiling water until just al dente, then drain, rinse in cold water and set aside.
• Combine the ingredients for the sauce mix, then set aside.
• Put your oil in a wok over a hot heat. When the oil is very hot, add the garlic and ginger, stir for a minute or two and then add the marinaded pork.
• Cook the pork for 5-10 minutes until it's crispy and golden all over. Don't move it around too much as you want it to form a crispy, crunchy coating.
• Add the mangetout and peppers. Stir to mix.
• Pour in the sauce and coat everything well. Cook it for about 5 minutes until it all thickens.
• Add the noodles, coat everything well and warm through. Serve sprinkled with the peanuts.

PORK AND NOODLE STIR-FRY

Steps:

• Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.
• Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
• Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.

STICKY PORK AND HOKKEIN NOODLE STIR FRY

Steps:

• Place noodles in large heatproof bowl; cover with boiling water; seperate noodles with fork and drain.
• Cut carrots into thin strips.
• Heat half the oil in wok and stir fry onion and garlic til onion softens. Add carrot, broccoli and corn, stir fry until just tender. Remove from wok.
• Heat remaining oil in wok, stir fry pork in batches until browned all over.
• Blend cornflour and sugar with sauces in a small jug. Return veggies to wok with pork and sauce mixture; stir fry til sauce boils and thickens slightly. Add noodles, stir fry til heated through.

NONYA HOKKIEN STIR-FRIED NOODLES

Steps:

• Bring a large saucepan of water to a boil. Add the noodles and cook just until tender, 1½ minutes. Drain well, rinse under water and drain again.
• Whisk the eggs in a bowl and add a pinch of salt. Brush ½ teaspoon oil on a nonstick frying pan and set over medium-low heat. When the oil is hot, pour in the eggs and tilt the pan so that the eggs form a thin and even film. Cook until firmly set, 4 to 5 minutes. With a spatula, ease the omelette off the pan and flip onto a cutting board. When the omelette is cool enough to handle, gently roll it and slice into thin strips, cutting longer strips in half.
• Heat a large wok or very large skillet over medium-high and add the remaining ¼ cup oil. Add half of the sliced shallots and continuously stir until they are crispy and light golden brown, about 5 minutes. Turn off the heat and transfer the fried shallots using a slotted spoon to a paper-towel-lined plate, and save for garnish.
• Heat the wok with the oil over medium and add the fermented soybean paste, garlic, and remaining shallots. Stir until the mixture is fragrant, about 40 seconds. Add the pork, shrimp and 1 cup chicken broth. Raise the heat to high and bring to a boil.
• Add the mustard greens, lo mein noodles and bean sprouts. Toss well to combine, and cook until the pork and shrimp are cooked through, about 3 minutes. There should barely be any broth left, but if you prefer a soupier consistency, add up to 1 cup more stock. Season with 1 teaspoon salt and the white pepper, then taste and season with more if you'd like. Transfer to a serving platter.
• To serve, garnish with the egg strips, fried shallots, chiles and cilantro. The noodles are best enjoyed with a side of sambal belacan.

HOISIN NOODLE STIR-FRY

Steps:

• Combine all the marinade ingredients and the chicken in a dish and mix well.
• Cover and refrigerate for several hours or overnight.
• Drain the chicken from the marinade, reserve marinade.
• Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes; drain.
• Heat the oil in a wok or large pan, add the chicken in batches and cook, stirring, until the chicken is browned and tender; remove from the wok.
• Reheat the wok, add the onions and garlic and cook, stirring, until the onion is soft.
• Add the bok choy and bell peppers and cook, stirring, until the bok choy is wilted.
• Add the noodles, toss well and then transfer to serving plates.
• Blend the reserved marinade with the cornstarch and water.
• Add to the wok and cook, stirring, until the mixture boils and thickens.
• Return the chicken to the wok and stir-fry until heated through.
• Spoon onto the bok choy mixture on the serving plates.
• This recipe can be prepared a day ahead.

PORK NOODLE STIR-FRY

Steps:

• Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
• Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.

STICKY SOY & HONEY PORK WITH ASIAN NOODLES

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the soy, ketchup and honey with the five-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins.
• Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water. Heat the sesame oil in a wok or large frying pan, add the corn and sugar snap peas, and stir-fry for 3 mins, adding the water to help the veg steam.
• Add the stir-fry veg and half the spring onions, and cook for 3 mins more until wilted. Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine. Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining spring onions.

PORK STIR FRY WITH HOKKIEN NOODLES

Steps:

• Place noodles in a bowl and cover with boiling water.
• Stand for 3 minutes or until noodles seperate.
• Drain.
• Heat half the peanut oil in a wok over heat.
• Add half the pork and stir fry for 1-2 minutes till light brown.
• Transfer to plate and cover with foil.
• Repeat with remaining pork.
• Reduce heat to medium, add sesame oil to wok and cook ginger and capsicum for 1 minute.
• Add noodles, soy, hoisin, rice wine, shallots and corriander.
• Cook for 2 minutes stirring constantly.
• Add pork and bok choy for 2 minutes.
• Serve with sesame seeds.

ORIENTAL HOKKEIN NOODLE SHERRY CHICKEN STIR FRY

Steps:

• Using a sharp knife, trim the fat from the chicken, and slice it into strips.
• In a small bowl, combine the soy sauce and sherry.
• Add the chicken, and mix well.
• Allow to marinate for at least an hour.
• Add the egg to the chicken, and mix thoroughly.
• Put the cornflour in a shallow dish, and dredge the chicken in it, a few pieces at a time, placing the dredged pieces on a wire cooling rack, making sure that they are not touching each other.
• Allow the chicken to rest, untouched, for 30 minutes. Be sure to reserve the cornflour for later use.
• Tip out the liquid from the bowl that you were using to marinate the chicken.
• In that bowl, add the boiling water, chicken stock powder, and sugar.
• Stir until the sugar has dissolved, then add the remaining sauce ingredients.
• Set sauce aside for now.
• Set oven to 50ºC (Keep warm temperature).
• Dredge the chicken in the cornflour that you reserved from earlier. You may need to add some more cornflour to coat all of the chicken pieces.
• Heat 3 tbsp oil in a wok, and add the chicken, shallow-frying for about 2 minutes, stirring constantly, until golden.
• Remove from heat, and put chicken on a plate lined with paper towels, and place in the oven. (I also put the sliced carrot on a plate, and place that in the oven at this point - It helps to make the carrot a little bit more tender, so you don't have to cook it for as long, later).
• Clean the wok, and add 1 tbsp of fresh oil.
• Add the ginger and garlic to the oil, while it is heating.
• Once the oil is hot, add the sauce, followed by all of the vegetables, and the noodles.
• Stir fry for 1 - 2 minutes, then add the chicken.
• Reduce heat, and stir through for a further minute.
• Serve, and enjoy.