Posted on Tue 10th September 2024
Pork and Mushroom Noodle Stir Fry
A delicious stir fry perfect for a mid-week meal
Cuisine
Chinese
Time
30 mins
Servings
2

Ingredients
- 100g dry Lucky Boat Rice Stick noodles, 3MM soaked
- 120g minced pork
- 4 dried Shiitake mushrooms, rehydrated
- A thumb size piece of ginger
- 2 spring onions
- 1 tbsp oil
- Sauce:
- 1 tbsp chilli sauce (AMOY)
- 1 tsp dark soy sauce (AMOY)
- 1 tbsp light soy sauce (AMOY)
- 1 tbsp hoisin sauce (AMOY)
- 100ml Chicken Stock
- Pinch of sugar
Method
Preparation
Soak the dry noodles in hot water for 2-3 minutes. Set aside.
Finely slice the spring onions into rings, slice the mushrooms and finely chop the ginger.
Cooking
In a wok over medium heat, add the oil and cook the pork mince for 1 - 2 minutes before adding the
ginger and spring onions and stir fry for another 30 seconds to a minute
Add the chilli sauce, mix well and add the light and dark soy sauce next. Let that cook for another
minute, making sure the pork mince is broken up into small pieces.
Add the Hoisin sauce and chicken stock followed by the noodles, and bring to boil until the noodles
have soaked most of the sauce.
Serve and garnish with spring onions.
Explore our award-winning cookware range today!
Check out our Cooking Classes

Full Day Takeaway Classics
£195.00Menu: Sweet & Sour Pork, Chicken & Cashew Nuts Stir-fry, Chinese Vegetarian Spring Rolls, Hong Kong Noodles, Egg Fried Rice
10 Spaces Left

Vietnamese Cuisine Masterclass (3hr)
£115.00Menu: Hanoi Fried Fish with Turmeric & Dill (Chả Cá Lã Vọng), Bánh Xèo, Nước chấm dipping sauce , Shaking Beef (Bò lúc lắc)
8 Spaces Left

Full Day Vietnamese Cuisine
£195.00Menu: Chicken Pho, Banh Mi, Lemongrass Grilled Pork, Summer Rolls, Vietnamese Spring Rolls
11 Spaces Left

Chinese Takeaway Classics (3hr)
£115.00Menu: Wonton Soup, Black Bean Chicken, Special Fried Rice
3 Spaces Left

Indian cookery masterclass with Nidhi Verma
£125.00Menu: Lamb Bhuna, Tandoori Paneer Tikka, Coriander Mint Chutney, Aloo Tikki, Jeera Basmati Rice, Nidhi’s signature masala chai
5 Spaces Left

Introduction to Korean Cuisine (3hr)
£115.00Menu: Kimchi Mandu - Spicy Pork Belly Bulgogi - Kimchi- Japchae
2 Spaces Left


Introduction to Malaysian Cuisine (3hr)
£115.00Menu: Rojak Salad, Kaptains Chicken Curry, Char Kway Teow
8 Spaces Left

Full Day Takeaway Classics
£195.00Menu: Sweet & Sour Pork, Chicken & Cashew Nuts Stir-fry, Chinese Vegetarian Spring Rolls, Hong Kong Noodles, Egg Fried Rice
10 Spaces Left

Vietnamese Cuisine Masterclass (3hr)
£115.00Menu: Hanoi Fried Fish with Turmeric & Dill (Chả Cá Lã Vọng), Bánh Xèo, Nước chấm dipping sauce , Shaking Beef (Bò lúc lắc)
8 Spaces Left

Full Day Vietnamese Cuisine
£195.00Menu: Chicken Pho, Banh Mi, Lemongrass Grilled Pork, Summer Rolls, Vietnamese Spring Rolls
11 Spaces Left

Chinese Takeaway Classics (3hr)
£115.00Menu: Wonton Soup, Black Bean Chicken, Special Fried Rice
3 Spaces Left

Indian cookery masterclass with Nidhi Verma
£125.00Menu: Lamb Bhuna, Tandoori Paneer Tikka, Coriander Mint Chutney, Aloo Tikki, Jeera Basmati Rice, Nidhi’s signature masala chai
5 Spaces Left

Introduction to Korean Cuisine (3hr)
£115.00Menu: Kimchi Mandu - Spicy Pork Belly Bulgogi - Kimchi- Japchae
2 Spaces Left


Introduction to Malaysian Cuisine (3hr)
£115.00Menu: Rojak Salad, Kaptains Chicken Curry, Char Kway Teow
8 Spaces Left

Full Day Takeaway Classics
£195.00Menu: Sweet & Sour Pork, Chicken & Cashew Nuts Stir-fry, Chinese Vegetarian Spring Rolls, Hong Kong Noodles, Egg Fried Rice
10 Spaces Left

Vietnamese Cuisine Masterclass (3hr)
£115.00Menu: Hanoi Fried Fish with Turmeric & Dill (Chả Cá Lã Vọng), Bánh Xèo, Nước chấm dipping sauce , Shaking Beef (Bò lúc lắc)
8 Spaces Left

Full Day Vietnamese Cuisine
£195.00Menu: Chicken Pho, Banh Mi, Lemongrass Grilled Pork, Summer Rolls, Vietnamese Spring Rolls
11 Spaces Left

Chinese Takeaway Classics (3hr)
£115.00Menu: Wonton Soup, Black Bean Chicken, Special Fried Rice
3 Spaces Left