• 4servings
  • 20minutes
  • 653calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B12, E
MineralsZinc, Copper, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp sunflower oil

  2. 100g cashew nuts

  3. 4 garlic cloves, crushed

  4. 5cm piece fresh root ginger, peeled and finely chopped

  5. 500g stir-fry vegetables

  6. 250g cooked pork, such as char sui, cut into strips

  7. 300g straight-to-wok egg noodles

  8. 2 tbsp soy sauce

  9. 1 tbsp Chinese rice wine or dry sherry

  10. 2 tsp toasted sesame oil

Instructions Jump to Ingredients ↑

  1. Heat a wok or large frying pan over a medium heat with 1 tbsp oil. Add the cashew nuts and stir-fry for 2 minutes or until golden. Transfer to a plate, and wipe the wok clean.

  2. Heat the remaining oil in the wok or frying pan over a medium heat and stir-fry the garlic and ginger for 10 seconds. Increase the heat and add the vegetable mixture. Stir-fry for 1 minute. Stir in the strips of cooked pork and stir-fry for a further 3 minutes to heat the meat through.

  3. Add the noodles, soy sauce and rice wine or sherry to the wok or pan, and add seasoning. Stir-fry for 3 minutes or until piping hot, then add the sesame oil and toss well to mix. Turn into a warmed serving bowl, scatter with the nuts and serve immediately.


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