Ingredients

The following ingredients have 4 Servings
  • 1/3 cup (80ml) freshly squeezed orange juice
  • 1/4 cup (60ml) dark soy sauce
  • 1 tablespoon honey
  • 2 garlic cloves, finely chopped
  • 2 teaspoons grated fresh ginger
  • 500g pork fillet, thinly sliced
  • 270g pkt dried egg noodles
  • 1 1/2 tablespoons sunflower oil
  • 1 bunch spring onions, cut into 3cm lengths
  • 1 bunch baby choy sum (or other Asian greens), cut into 3cm lengths, blanched in boiling water for 1 minute
  • 1 tablespoon sesame seeds

Instruction

  • Combine juice, soy, honey, garlic and ginger in a bowl. Add pork and stir well to coat. Leave to marinate while you cook noodles according to packet instructions. Drain noodles and set aside.
  • Remove pork and drain well, reserving marinade. Heat oil in a wok over medium-high heat until smoking. Add half the pork, being careful as it will spit, and stir-fry for 1-2 minutes until meat is lightly browned. Transfer to a bowl with a slotted spoon, then repeat with remaining pork.
  • Add spring onion to wok and stir-fry for 1 minute to soften slightly, then return pork to pan with greens, noodles and reserved marinade. Heat through for 2-3 minutes, tossing to combine. Serve immediately topped with sesame seeds.