Hoisin pork and kale noodle stir-fry Recipe

Hoisin pork and kale noodle stir-fry

This Chinese stir-fry is ready in 23 minutes! Full of flavour, the dish uses pork mince, garlic, pad Thai noodles, green beans, Hoisin and soy sauce. - by Chantal Walsh

Proudly supported by

This Chinese stir-fry is ready in 23 minutes! Full of flavour, the dish uses pork mince, garlic, pad Thai noodles, green beans, Hoisin and soy sauce.

Ingredients

200 g packet pad Thai noodles

1 tbsp olive oil

500 g pork mince

3 cloves garlic, crushed

1 tbsp finely grated fresh ginger

200 g green beans, chopped

120 g bag baby kale leaves

¼ cup hoisin sauce

2 tbsp soy sauce

¼ cup water

4 green spring onions, sliced diagonally

Prepare noodles according to packet directions. Drain.  Cover to keep warm.
Heat oil in a wok over a  high heat. Add mince, garlic  and ginger. Stir-fry, breaking  up mince, for about 5 minutes,  or until browned.
Add beans and kale. Stir-fry  for 1 minute. Add sauces and water. Stir-fry for about  2 minutes, or until sauce boils  and thickens. Add onions  and noodles. Stir-fry until hot.