2 tbsp vegetable oil
1 onion, halved, thinly sliced
3 cloves garlic, crushed
500 g pork mince
½ small Chinese cabbage, finely shredded
1 cup frozen peas
100 g packet crunchy noodles
thinly sliced, red chilli, to garnish
thinly sliced, green spring onions, to garnish
1 chicken stock cube
2 tbsp boiling water
½ cup hoisin sauce
1 tbsp lemon juice
- Heat oil in a large wok over a high heat. Add onion and garlic. Stir-fry for 1 minute. Add mince. Stir-fry for 3 minutes, breaking up mince with a spoon, until browned.
- Add sauce. Stir-fry until boiling and thickened. Add cabbage and peas. Stir-fry for about 1 minute, or until tender.
Serve with crunchy noodles. Garnish with chilli and onion.
- To make sauce, dissolve stock cube in water in a heatproof jug. Stir in sauce and juice.