440g packet shelf-stable thin hokkien noodles
2 tablespoons peanut oil
500g pork fillet, thinly sliced
1 red onion, cut into thin wedges
1 red capsicum, sliced
1 carrot, sliced diagonally
100g button mushrooms, halved
1 bunch broccolini, trimmed, cut into 4cm lengths
1/4 cup oyster sauce
1 tablespoon sweet chilli sauce
2 small garlic cloves, crushed
- Place noodles in large heatproof bowl. Cover with boiling water. Stand for 2 minutes. Separate noodles with a fork. Drain.
- Meanwhile, heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add 1/2 the pork. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with 2 teaspoons remaining oil and pork. Remove wok from heat. Carefully wipe clean.
- Heat wok over high heat. Add remaining oil. Swirl to coat. Add onion, capsicum, and carrot. Stir-fry for 3 minutes or until onion is just tender. Add mushrooms and broccolini. Stir for 2 minutes or until broccolini is just tender.
- Return pork to wok with noodles, sauces, garlic, and 2 tablespoons water. Stir-fry until heated through. Serve.