As a family, we don’t eat a lot of pork but we do enjoy this recipe.

Ingredients

• 375 g fresh thin egg noodles
• 1 tablespoon sesame oil
• 3 teaspoons grated fresh ginger
• 1 1/2 teaspoons Chinese five spice
• 2 teaspoons rice flour
• 500 g of pork loin fillet, thinly sliced across the grain
• 2 tablespoons vegetable oil
• 2 garlic cloves, crushed
• 1 red capsicum (pepper) thinly sliced
• 300 g bok choy, chopped
• 6 spring onions (scallions), sliced
• 2 tablespoons of Chinese red wine
• 2 tablespoons Hoisin sauce
• 1 tablespoon soy sauce

Directions

1. Cook the noodles in a saucepan of boiling water for one minute.  Drain, rinse and return to the saucepan.  Stir in half of the sesame oil.  Set aside.
2. Place the ginger, five spice and rice flour in a bowl, season, and then mix well.  Add the pork and toss to coat.
3. Heat a wok over high heat, add half of the vegetable oil and swirl to coat the base and side.  Add the pork in batches and stir-fry for five minutes at a time, or until tender.  Remove from the wok and set aside.  Add the remaining vegetable oil, garlic, capsicum, bok choy, and spring onion and stir-fry for three minutes or until softened.
4. Return the pork to the wok and stir in the rice wine, hoisin sauce, soy sauce, and the remaining sesame oil and simmer for two minutes.  Add the noodles and reheat gently before serving.