Stir-fried Noodles with Bok Choy

Stir-fried Noodles with Bok Choy

This noodle recipe is simplicity at its best. Soft egg noodles, crunchy bok choy, yellow egg, salty soy and spicy chilli – heavenly flavours that all work so well together. Oh and it doesn’t matter if you use Pak Choi instead – whatever you can find on the day will be perfect!

I can eat great mounds of these delicious noodles on their own, generally doused in more of my favourite chilli sauce. But, it is also a superb side dish for roast meat, fish or any stir-fry. It goes particularly well with my stir-fried pork with ginger and spring onions.

Stir-fried Noodles with Bok Choy

Stir-fried Noodles with Bok Choy

Serves 4

200g/7oz medium egg noodles
235g/8 ½ oz. bok choy, roughly sliced
2 tbsp. groundnut oil
2 eggs, whisked together
3 tbsp. chilli sauce
3 tbsp. light soy sauce

1. Cook the noodles in boiling water as directed on the packet. Add the bok choy for the last 3 minutes of cooking. Drain in a colander and roughly chop the noodles with a knife to help them mix together better when stir-frying and set to one side

2. Heat a wok over a high heat until smoking. Add the oil, swirl round and add the egg. Stir-fry for 1-2 minutes until scrambled. Chuck in the cooked noodles and bok choy and pour in the chilli sauce and soy sauce. Stir-fry for 1-2 minutes so the noodles and bok choy are completed coated in the sauces and everything is warmed through. Serve immediately with more chilli sauce at the table!

Goes really with my stir-fried pork with ginger and spring onions

-all thoughts and spelling mistakes are mine-

Stir-fried Pork with Ginger and Spring Onions

pork stir fry with ginger and spring onion

It’s cold and it’s January, and if like me you lived Christmas and New Year to the max, waistlines will have grown and wallets shrunk. Oh well, I regret nothing and can’t wait to do it again this year! What I tend to do every January is eat healthy home-cooked food, which is quick to make and easy on my bank balance, and snaps everything back into shape.

My delicious pork stir-fry with ginger, spring onions and black pepper is as easy to make as it is to eat. Pork loin is a wonderfully tender cut of meat to use in a stir-fry and it is great value as well. The pork soaks up all the flavour of the ginger and spring onions, and the rather generous amount of ground black pepper gives it a good fragrant heat. This is fast stir-frying and tastes awesome!

pork stir fry with ginger and spring onion

Stir-fried Pork with Ginger and Spring Onions

Serves 4

2 tbsp. groundnut oil
550g/1lb 4oz pork fillet, finely sliced
5cm/2 inch ginger, finely sliced into matchsticks
6 spring onions, finely sliced
1 tsp. finely ground black pepper
2 tbsp. fish sauce
3 tbsp. oyster sauce

Rice or noodles to serve

  1. Heat the wok over a high heat until smoking. Pour in the oil and swirl it around the wok. Add the pork and spread it out in a layer and leave it for 1 ½ – 2 minutes to sear and go golden on one side, then stir-fry for 2-3 minutes to take on a little more colour.
  2. Chuck in the ginger, spring onions, black pepper, fish sauce and oyster sauce and continue to stir fry for 5-6 minutes, or until the pork is cooked through and tender and the sauce clings lovingly to the meat. Serve immediately with sticky rice or noodles.

Goes really well with my fried noodles and bok choy

-all thoughts and spelling mistakes are mine-