Recipes+
Ingredients
Method
1.Heat half the oil in a wok or large frying pan over moderate heat. Add mince; cook, stirring to break up lumps, for 7-8 minutes or until browned.
2.Add ginger and garlic; stir-fry for 30 seconds or until fragrant. Transfer to a large heatproof bowl. Wipe pan clean.
3.Heat remaining oil in the same pan; stir-fry capsicum for 2 minutes until softened. Add bok choy and pork mixture; toss to combine. Add sesame oil and marinade; stir-fry for 2 minutes or until heated.
4.Meanwhile, soak noodles in boiling water in a heatproof bowl for 5 minutes. Stir to separate strands. Drain.
5.Add noodles to pork mixture; toss to combine.
6.Reserve half the mixture; cool. Place in an airtight container. Label, date and freeze for up to 3 months.
7.Add coriander to remaining noodle mixture; toss to combine. Serve.
You’ll find fresh hokkien noodles in the refrigerated food section. Try chicken, beef or lamb mince instead of pork. You can use rice stick noodles or chow mein noodles instead of hokkien.
Note
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