Speedy Sweet & Sour Ground Pork Noodle Stir-Fry
with Asian Greens, Dried Mushrooms & Peanuts
Cooking time
10 minutes
Servings
2/4
Calories
840 /serving
Quick and easy wins the race! Stir-frying is the OG approach for creating a fast meal. In this 10-minute recipe, there’s even time to rehydrate mushrooms for an extra layer of flavour. Throw them (and their liquid) into the pan with ground pork, garlic and Asian greens. Toss with freshly boiled Shanghai noodles coated in a sauce that gets its sweet from sweet soy and its sour from a blast of lime juice—plus a scattering of peanuts for rich crunch.
We will send you:
- 250g Ground pork
- 225g Asian greens (yu choy or gai lan)
- 15ml Minced garlic
- 1 Lime
- 7g Dried mushrooms (porcini or shiitake)
- 25g Chopped peanuts
- 225g Fresh Shanghai noodles
- 60ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanut, Sesame, Soy, Sulphites, Wheat
You will need:
Small pot (or kettle)
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Small heatproof bowl
Total Fat
27 g
Saturated Fat
6 g
Sodium
1800 mg
Total Carb
111 g
Sugars
29 g
Protein
43 g
Fibre
8 g
Preparation
Rehydrate the mushrooms
Bring a medium pot of salted water to a boil. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a small heatproof bowl, combine the dried mushrooms and boiling water (small pot or kettle). Set aside for 5 min. to rehydrate. Drain and roughly chop, reserving ¼ cup of the liquid (double for 4 portions).
Boil the noodles
Meanwhile, add the noodles to the medium pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, remove the bottom inch of the yu choy stems; roughly chop the leaves and stems. Halve the lime; juice ½ and quarter the remaining ½.
Start the stir-fry
In a large pan, heat a drizzle of oil on medium-high. Add the pork; season with ½ the spices and S&P. Cook, breaking up the meat, 2 to 3 min., until browned and partially cooked. Add the yu choy and garlic. Cook, stirring frequently, 30 sec. to 1 min., until crisp-tender.
Finish the stir-fry
To the pan of pork and yu choy, add the rehydrated mushrooms, noodles, soy sauce, lime juice, 2 tbsp of the reserved mushroom liquid (double for 4 portions) and the remaining spices. Cook, stirring frequently, 1 to 3 min., until the pork* is cooked through and the noodles are coated. If the sauce seems dry, gradually add the remaining mushroom liquid until you achieve your desired consistency.
Plate your dish
Divide the stir-fry between your bowls. Garnish with the peanuts and lime wedges. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
