Prep time: 10 mins. Cooking Time: 30 mins. Servings: 8

  • HOT TIP… Take 10 minutes to chop your vegetables BEFORE you start!
  • Traditionally, a wok would be used to cook this dish, but I use my electric frypan for this recipe because it is nice and big and does the job. 
  • This recipe does make a LARGE quantity. It will serve approx. 8 people, or, a family for dinner + leftovers for lunch the next day.
  • If you don’t want to make such a large amount, just halve the recipe.
  • Feel free to add/replace vegetables from the ingredients list to suit your family’s tastes.
  • I have stated slightly reduced amounts of soy and oyster sauce in the ingredients list because we don’t LOVE overly salty meals. If you feel you need to increase these quantities, please do so.

INGREDIENTS

  • 800g of fresh thin egg or Singapore noodles
  • 1kg of Rhodavale Pork Mince
  • 4 cloves of garlic, crushed
  • 1 large brown onion, finely diced
  • 2 red capsicum, finely sliced
  • 3 large carrots, finely sliced into rounds
  • 1 large zucchini, finely sliced into rounds
  • 1/2 a wombok cabbage, shredded (I have also used red cabbage instead)
  • 1 head of broccoli, cut into small florets
  • 2 cups of frozen beans (can substitute these for peas)
  • 4 tablespoons cornflour
  • 1 1/3 cups liquid chicken stock
  • 1/2 cup oyster sauce
  • 1/3 cup soy sauce

METHOD

  • Remove noodles from packaging and place in a heatproof bowl. Cover with boiling water, stir gently to separate the noodles, let stand for a couple of minutes, drain, then set aside.
  • Prepare your sauce – Combine the cornflour, chicken stock, oyster sauce and soy sauce in a jug and whisk until smooth. Set aside.
  • Heat your electric frypan and pop a bit of olive oil in. Once hot, add the pork mince, garlic and onion. Fry, being sure to break up the mince with a wooden spoon as you go. Cook for 3-5 minutes until the onion and garlic are translucent and fragrant and the mince is evenly browned.
  • Add most of the vegetables – capsicum, carrots, broccoli & zucchini and continue cooking until tender. This could take 10 mins or so depending on how thickly you have cut them. Feel free to utilise the lid of your frypan to help speed the process along but if you do, just be sure to keep a good eye on things and keep stirring so it doesn’t stick and burn.
  • Once these vegetable are tender, add your sauce mixture and bring it to the boil.
  • Once boiling, add your cabbage and beans. Continue cooking and stirring until these are fully combined and also tender. This should only take 2-3 minutes.
  • Finally, add your drained noodles and mix through thoroughly.
  • Turn off your frypan, serve into bowls and enjoy!