Char Siu Pork, Sugar Snap Peas & Walnuts served with Egg Noodles
- Prep time: 20 minutes
- Calories: 650
- 300 g of Diced Pork
- 1⁄2 Bunch of Broccolini
- 100 g of Sugar Snap Peas
- 40 g of Char Siu Sauce
- 180 g of Egg Noodles
- 2 of Spring Onion
- 50 g of Walnuts
- 1 of Red Capsicum (Small)
- 1 of Ginger
- 1 of Garlic Clove
Prepare Ingredients:Pat pork dry with paper towel. Trim ends off broccolini and cut into thirds. De-string sugar snap peas and cut in half on an angle. Peel and mince garlic and ginger. De-seed capsicum and slice into 5mm strips. Trim roots off spring onion and thinly slice, keeping the white and green parts separate. Put a pot of water on to boil for step 2.
Cook Egg Noodles:Add the 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.
Brown Pork:Heat olive oil in a pan over medium-high heat. Add diced pork and stir fry pork for 3-5 minutes or until evenly browned. Transfer to a plate.
Cook Veg:To the same pan over medium heat, add white parts of the spring onion and capsicum and cook for 2 minutes. Add ginger, garlic and broccolini and cook a further 3 minutes, until vegetables are just tender.
Add Sauce:Add cooked pork and sugar snap peas to the pan, along with char siu sauce, 2 Tbsp water and walnuts and stir fry for a further 2 minutes until pork is heated through and sauce has thickened slightly. Taste, and season with salt and pepper as necessary.
You Plate It:Add egg noodles and toss to combine and heat through. Divide between bowls and garnish with reserved green spring onion ends. Enjoy!