Noodles with Pork and Baby Corn

Noodles with Pork and Baby Corn


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Tender pork is perfect in a stir-fry, particularly when combined with fresh baby corn cobs and a subtle curry flavour. The addition of Hokkien noodles makes a completely satisfying meal.

Zoë Harpham

Serves: 4 

  • 2 tablespoons vegetable oil
  • 350g lean boneless pork, cut into thin strips
  • 1 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 50g fresh ginger, peeled and cut into thin strips
  • 2 garlic cloves, crushed
  • 2 green capsicums, deseeded and cut into thin strips
  • 300g fresh baby corn cobs, halved lengthways
  • 6 spring onions, sliced on the diagonal
  • 1/3 cup (80ml) dry or medium dry sherry
  • 1/3 cup (80ml) chicken or vegetable stock
  • 2 tablespoons salt-reduced soy sauce
  • 4 cups (300g) bean sprouts
  • 300g Hokkien noodles
  • 1/3 cup (20g) roughly chopped fresh coriander

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Heat 1 tablespoon of the oil in a wok or large frying pan. Add the pork and stir-fry for 5 minutes over a high heat. Reduce the heat, sprinkle in the turmeric and ground coriander and continue to stir-fry for 2 minutes. Transfer the meat to a plate and set aside.
  2. Pour the remaining oil into the wok and add the ginger, garlic, capsicums, corn and spring onions. Stir-fry for 5 minutes, then return the meat to the wok with any juices on the plate. Stir-fry the meat and vegetables together so they are well mixed.
  3. Pour in the sherry, stock and soy sauce, then reduce the heat and simmer for 5 minutes. Add the bean sprouts and noodles, cook for 2 more minutes, then sprinkle with the coriander. Stir and serve immediately.

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