Char Siu Pork, Sugar Snap Peas & Walnuts served with Egg Noodles
  • Prep time: 20 minutes
  • Calories: 650
Sweet, sticky pork with crunchy greens and walnuts served over egg noodles - such a delicious combo! A great, quick and easy midweek dinner for the whole family to enjoy.
  • 300 g of Diced Pork
  • 12 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!