Serves:4
Preparation time:25 minutes
Marinating time:4+
Difficulty:Easy
Ingredients:
- 2 tablespoons neutral oil
- 300 grams pork fillet, thinly sliced
- 2 spring onions, white and pale green parts only, sliced
- 2 cloves garlic, very finely chopped or grated
- ½ thumb ginger, cut into very fine matchsticks (julienne)
- 1 bunch asparagus, woody ends discarded, cut into 2 cm lengths
- 2 tablespoons Chang's Original Hoisin Sauce
- 1 tablespoon Chang's Gluten Free Tamari Light Soy Sauce
- 2 packs Chang's Traditional Super Lo-Cal Noodles or Chang's Super Lo-Cal Wide Noodles
Method:
- Place drain noodles in a bowl and pour over boiling water to heat them through.
- While noodles are warming, place the oil in a hot wok and add the pork, garlic and ginger, stirring occasionally but trying to brown the pork against the sides of the wok.
- When pork is nearly cooked, add the spring onions and asparagus and stir fry for 30 seconds.
- Add the Chang’s Hoisin Sauce and Chang’s Light Soy Sauce and cook for one minute.
- Drain the noodles and place on a dish then spoon the pork and asparagus on top.
