Pork and Spring Onion Stir-Fry with Noodle Baskets


Pork and Spring Onion Stir-Fry with Noodle Baskets
Egg noodle baskets are a fun way to serve this quick and delicious pork and spring onion stir-fry.

Serves 6

1 tbsp vegetable oil

2 tbsp ginger, finely chopped

1 garlic clove, finely chopped

1 shallot, finely chopped

600g pork mince

200g oyster mushrooms, chopped

4 spring onions, chopped

1 tsp oyster sauce

1 tsp salt-reduced soy sauce

2 tsp cornflour, mixed with 

2 tsp water

¼ cup coriander, chopped

150g egg noodles

2 tbsp sesame oil

2 tbsp vegetable oil

green beans, blanched, sliced, to serve 

soy sauce, chilli sauce or hoisin sauce to serve

Heat oil in a pan and add ginger, garlic and shallots. Cook over moderate heat for 3 minutes.

Add mince, mushrooms and spring onions. Cook until mushrooms are soft, about 10-15 minutes.

Add oyster sauce, soy sauce and 1 tablespoon water. Simmer and reduce liquid.

Add cornflour; gently heat until mixture thickens. Stir in coriander and season to taste.

Preheat oven to 180°C. Cook egg noodles in hot water for 2 minutes until tender. Drain and mix in oils. Using a fork, twirl noodles and place on a baking paper-lined tray. Make 6 nests. Bake for 20 minutes.

Top with pork mince stir-fry (set two cups aside for lunch), green beans and sauces.


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