Hoisin Pork Veggie & Noodle Stir-Fry

Hoisin pork veggie & noodle stir-fry
Prep Time: 15 mins Cook Time: 8 mins Servings: 4
Chef: @australianpork

This recipe by @australianpork is an easy way to enjoy premium pork from The Butcher Shoppe, giving you a tasty dish that’s loaded with fresh ingredients. It’s all about balancing savory, crunchy, and vibrant flavors—your perfect go-to meal for any night of the week.

From The Butcher Shoppe
Pork Medallion Free Range
Pork Medallion Free Range
$29.00 per / kg
$29.00

Ingredients

  • 200g dried rice Pad Thai noodles
  • ½ cup hoisin sauce
  • ⅓ cup oyster sauce
  • ¼ cup peanut or vegetable oil
  • 500g pork loin steaks, cut into 2cm-thick strips
  • 1 medium red capsicum (or 6 mini capsicums), seeds removed and thinly sliced lengthways
  • 3 garlic cloves, crushed (or 2 teaspoons garlic paste)
  • 150g snow peas, topped and diagonally halved
  • 4 green onions, trimmed and thinly sliced
  • Salted peanuts, roughly chopped, to serve
From The Butcher Shoppe
Pork Medallion Free Range
Pork Medallion Free Range
$29.00 per / kg
$29.00

Method

  1. Prepare the noodles: Place the rice noodles in a heatproof bowl. Pour boiling water over them, cover, and let them sit for 5 minutes to soften. Drain well and set aside, keeping them warm.
  2. Mix the sauce: In a small bowl, combine the hoisin sauce, oyster sauce, and 2 tablespoons of water. Stir until the sauce is smooth, then set it aside.
  3. Cook the pork: Pat the pork strips dry with a paper towel. Heat 1 ½ tablespoons of oil in a wok or large pan over high heat. Once hot, stir-fry the pork in two batches, cooking for 2-3 minutes until it’s just cooked through. Remove the pork from the wok and set aside.
  4. Stir-fry the veggies: In the same wok, add the remaining oil and heat it up. Add the sliced capsicum and stir-fry for about 1 minute. Then, toss in the crushed garlic, snow peas, and half of the green onions. Stir-fry for another minute, then add 2 teaspoons of water. Quickly cover the pan and cook for 30 seconds to keep the veggies bright and crisp.
  5. Combine everything: Return the cooked pork and any juices to the wok. Pour in the hoisin sauce mixture, followed by the noodles. Toss everything together until it’s heated through and well combined.
  6. Serve: Plate the stir-fry and top with the remaining green onions and a generous sprinkle of roughly chopped salted peanuts for extra crunch.

Notes

Always check your pad Thai noodles, oil and sauces are gluten free,

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