20 Minute Sticky Pork Noodles with Sesame & Asian Greens

Bring a medium pot of water to the boil. Slice pork scotch steaks into half cm thick strips. Cut the pak choy and kai lan into bite sized pieces. Peel and finely chop ginger and garlic. Slice the spring onions finely keeping the white and green parts separate.

Add the egg noodles to the pot of boiling water. Cook 5-6 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together. Add the sesame oil and stir to coat the noodles completely.

Heat a wok or large saucepan over medium high heat. Add a drizzle of oil, add the pork and cook for 1-2 minutes until almost cooked through. Add the garlic and ginger and stir-fry for 30 seconds or until fragrant but not burnt. Add the pak choy and kai lan and stir fry for a further minute.

Add the noodles, hoisin and soy. Cook for a few minutes until the sauce has thickened slightly and coats the noodles. Add the white part of the spring onion, half of the white sesame seeds and chilli flakes to taste. Season with salt if needed.

Portion the stir-fry into bowls and garnish with the green spring onions and remaining sesame seeds.

Bring a medium pot of water to the boil. Slice pork scotch steaks into half cm thick strips. Cut the pak choy and kai lan into bite sized pieces. Peel and finely chop ginger and garlic. Slice the spring onions finely keeping the white and green parts separate.

Add the egg noodles to the pot of boiling water. Cook 5-6 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together. Add the sesame oil and stir to coat the noodles completely.

Heat a wok or large saucepan over medium high heat. Add a drizzle of oil, add the pork and cook for 1-2 minutes until almost cooked through. Add the garlic and ginger and stir-fry for 30 seconds or until fragrant but not burnt. Add the pak choy and kai lan and stir fry for a further minute.

Add the noodles, hoisin and soy. Cook for a few minutes until the sauce has thickened slightly and coats the noodles. Add the white part of the spring onion, half of the white sesame seeds and chilli flakes to taste. Season with salt if needed.

Portion the stir-fry into bowls and garnish with the green spring onions and remaining sesame seeds.

Bring a medium pot of water to the boil. Slice pork scotch steaks into half cm thick strips. Cut the pak choy and kai lan into bite sized pieces. Peel and finely chop ginger and garlic. Slice the spring onions finely keeping the white and green parts separate.

Add the egg noodles to the pot of boiling water. Cook 5-6 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together. Add the sesame oil and stir to coat the noodles completely.

Heat a wok or large saucepan over medium high heat. Add a drizzle of oil, add the pork and cook for 1-2 minutes until almost cooked through. Add the garlic and ginger and stir-fry for 30 seconds or until fragrant but not burnt. Add the pak choy and kai lan and stir fry for a further minute.

Add the noodles, hoisin and soy. Cook for a few minutes until the sauce has thickened slightly and coats the noodles. Add the white part of the spring onion, half of the white sesame seeds and chilli flakes to taste. Season with salt if needed.

Portion the stir-fry into bowls and garnish with the green spring onions and remaining sesame seeds.

Bring a medium pot of water to the boil. Slice pork scotch steaks into half cm thick strips. Cut the pak choy and kai lan into bite sized pieces. Peel and finely chop ginger and garlic. Slice the spring onions finely keeping the white and green parts separate.

Add the egg noodles to the pot of boiling water. Cook 5-6 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together. Add the sesame oil and stir to coat the noodles completely.

Heat a wok or large saucepan over medium high heat. Add a drizzle of oil, add the pork and cook for 1-2 minutes until almost cooked through. Add the garlic and ginger and stir-fry for 30 seconds or until fragrant but not burnt. Add the pak choy and kai lan and stir fry for a further minute.

Add the noodles, hoisin and soy. Cook for a few minutes until the sauce has thickened slightly and coats the noodles. Add the white part of the spring onion, half of the white sesame seeds and chilli flakes to taste. Season with salt if needed.

Portion the stir-fry into bowls and garnish with the green spring onions and remaining sesame seeds.

Bring a medium pot of water to the boil. Slice pork scotch steaks into half cm thick strips. Cut the pak choy and kai lan into bite sized pieces. Peel and finely chop ginger and garlic. Slice the spring onions finely keeping the white and green parts separate.

Add the egg noodles to the pot of boiling water. Cook 5-6 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together. Add the sesame oil and stir to coat the noodles completely.

Heat a wok or large saucepan over medium high heat. Add a drizzle of oil, add the pork and cook for 1-2 minutes until almost cooked through. Add the garlic and ginger and stir-fry for 30 seconds or until fragrant but not burnt. Add the pak choy and kai lan and stir fry for a further minute.

Add the noodles, hoisin and soy. Cook for a few minutes until the sauce has thickened slightly and coats the noodles. Add the white part of the spring onion, half of the white sesame seeds and chilli flakes to taste. Season with salt if needed.

Portion the stir-fry into bowls and garnish with the green spring onions and remaining sesame seeds.

Bring a medium pot of water to the boil. Slice pork scotch steaks into half cm thick strips. Cut the pak choy and kai lan into bite sized pieces. Peel and finely chop ginger and garlic. Slice the spring onions finely keeping the white and green parts separate.

Add the egg noodles to the pot of boiling water. Cook 5-6 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together. Add the sesame oil and stir to coat the noodles completely.

Heat a wok or large saucepan over medium high heat. Add a drizzle of oil, add the pork and cook for 1-2 minutes until almost cooked through. Add the garlic and ginger and stir-fry for 30 seconds or until fragrant but not burnt. Add the pak choy and kai lan and stir fry for a further minute.

Add the noodles, hoisin and soy. Cook for a few minutes until the sauce has thickened slightly and coats the noodles. Add the white part of the spring onion, half of the white sesame seeds and chilli flakes to taste. Season with salt if needed.

Portion the stir-fry into bowls and garnish with the green spring onions and remaining sesame seeds.