Name: Pork, noodle and Thai basil stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Pork, noodle and thai basil stir-fry; 2 tablespoon peanut oil; 600 gram pork butterfly steaks, sliced thinly; 450 gram fresh hokkien noodles; 1 large (30g) red onion, sliced thinly; 1 long red chilli, sliced thinly; 2 cloves garlic, crushed; 4 piece (20g) fresh ginger, grated; 1/4 cup (60ml) sweet soy sauce; 1 tablespoon fish sauce; 2 tablespoon lime juice; 200 gram snow peas, trimmed, halved; 1 cup (80g) shredded chinese cabbage; 1/3 cup firmly packed thai basil leaves; lime wedges for serving, optional

Pork, noodle and Thai basil stir-fry

Whip up this flavour-packed pork stir-fry for a fast, filling weeknight dinner.

Skip to Recipe

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

Pork, noodle and thai basil stir-fry

2 tablespoon peanut oil

600 gram pork butterfly steaks, sliced thinly

450 gram fresh hokkien noodles

1 large (30g) red onion, sliced thinly

1 long red chilli, sliced thinly

2 cloves garlic, crushed

4 piece (20g) fresh ginger, grated

1/4 cup (60ml) sweet soy sauce

1 tablespoon fish sauce

2 tablespoon lime juice

200 gram snow peas, trimmed, halved

1 cup (80g) shredded chinese cabbage

1/3 cup firmly packed thai basil leaves

lime wedges for serving, optional

Method

Pork, noodle and thai basil stir-fry

1.Heat half of the oil in a wok or large frying pan; stir-fry pork in small batches, until pork is well browned. Remove from wok.

2.Place noodles in a medium heatproof bowl, cover with boiling water, stand for 5 minutes; drain well.

3.Heat the remaining oil in wok; stir-fry onion until almost tender. Add the chilli, garlic and ginger; stir-fry until fragrant. Add the sauces, juice and snow peas; stir-fry until snow peas are just tender.

4.Return pork to wok with the cabbage, basil leaves and noodles; stir-fry until noodles are heated through.

5.Divide stir-fry among bowls and serve with lime wedges, if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Pork, noodle and thai basil stir-fry

Related stories

About your privacy