Stir Fry Pork with Mushrooms on Noodles
4 people
15 minutes
5 minutes
Ingredients
- 3 tbsp Blackbean Sauce
- 6 - Mushrooms sliced
- 3 cm SuperValu Fresh Ginger cut into julienne (matchsticks)
- 2 cloves SuperValu Garlic crushed
- 150 g SuperValu Kale (or SuperValu Cabbage), sliced
- 1 tbsp SuperValu Olive Oil
- 1 - SuperValu Onion thinly sliced
- 450 g SuperValu Quality Irish Eye of Pork Loin finely sliced
- 100 g SuperValu Sweetcorn 326g
- 0 - Vermicelli Noodles to Serve
Method
- Heat the oil in a wok or large frying pan, then add the pork and fry over a high heat for 2 - 3 minutes until browned.
- Using a slotted spoon remove the pork from the pan and set aside and cover with foil to keep warm.
- Next add the onion, garlic, ginger and mushrooms, and stir-fry for 1 - 2 minutes, then add the sweetcorn and season with a little salt and pepper.
- Cook for a further 2 - 3 minutes, then return the pork to the pan and stir in the black bean sauce. Add a couple of tbsp on water if the sauce needs to loosen.
- Next add the chopped kale, cook for 3 minutes until the sauce is bubbling then reduce the heat whilst you prepare the noodle.
- Cook the noodles as per pack instructions, drain and place in a large serving bowl. Pour the contents of the pan over the noodles and garnish with some fresh herbs or spring onions if desired.
- Serve immediately.
