100g Egg noodles
1 Tablespoon olive oil
4 Garlic cloves, thinly sliced
Thumb-sized piece of ginger, finely grated
½ Bunch of coriander, stems finely chopped and leaves picked
400g Pork mince
2 Bunches of broccolini, cut into 5cm lengths
1 Bunch of bok choy, leaves separated
2 Tablespoons hoisin sauce
2 Tablespoons soy sauce
2 Teaspoons brown sugar
1 Teaspoon sesame oil
1 Teaspoon Chinese 5-spice
Juice of 1 lime
2 Spring onion, thinly sliced
- Bring a large saucepan of water to the boil. Boil egg noodles for 3-4 minutes or until tender. Drain and set aside.
- Heat oil in a large frying pan or wok over medium-high heat. Add garlic, ginger and coriander stems and cook for a minute or until fragrant. Add pork and stir-fry for 3-4 minutes or until golden brown. Add broccolini and bok choy and stir-fry for a further 2 minutes or until tender.
- Combine hoisin sauce, soy sauce, brown sugar, sesame oil, Chinese 5-spice and lime juice in a small bowl. Mix until sugar dissolves. Add sauce to the wok, along with the egg noodles, and toss to coat. If necessary, add a splash of water to assist the sauce to coat the noodles.
- Divide stir-fry between serving bowls, and top with spring onion and coriander leaves.