Pork, Noodle & Sprout Stir Fry

A quick, substantial and delicious meal for the whole family


  • 300g thick fresh egg noodles

  • 2 tablespoons peanut or vegetable oil

  • 1cm piece fresh ginger, grated

  • 1 clove garlic, minced

  • 3 spring onions (scallions), sliced into 2cm lengths

  • 200g pork fillet, cut into strips

  • 1 tablespoon shaoxing cooking wine or dry sherry

  • 125g Aussie Sprouts Bean Sprouts

  • 75g Aussie Sprouts Pea Shoots, cut in half and stalks discarded

  • 50g radish sprouts, cut in half and stalks discarded (optional)



  • 1½ tablespoons light soy sauce

  • 1½ tablespoons oyster sauce

  • ½ teaspoon sugar


  1. To make the sauce, combine all ingredients in a small bowl. 

  2. Cook the noodles as per instructions on the pack. Drain and rinse with cold water.  Set aside.

  3. Heat oil in a wok over medium-high heat. Add ginger and garlic and cook for 1-2 minutes until softened. 

  4. Add the pork and spring onions and stir fry until pork is browned on each side. 

  5. Add the wine or sherry and stir-fry for 20 seconds.

  6. Add the noodles and sauce and toss to combine. 

  7. Add the Aussie Sprouts Bean Sprouts, Aussie Sprouts Pea Shoots and radish sprouts and toss to coat in sauce.

  8. Divide between serving bowls and serve immediately.

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