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Pork stir fry with cashews

Serves   4
Prep time: 20 mins
Cooking time: 10 mins

A stir fry with the sweet and salty flavour of Hoisin sauce, tender pork and noodles. With the added crunch of cashews, what's not to like!





  • ½ pkt Highmark Ribbon Cut Egg noodles
  • 4 pork medallion steaks
  • 1 broccoli head
  • 2 onions, sliced
  • 4 cloves garlic, diced
  • 1-2 red chilli, deseeded and sliced
  • 1 knob of ginger, peeled and diced
  • 2-3 tbs Highmark Golden Soy Sauce
  • 2-3 tbs Lee Kum Kee Hoisin Sauce
  • 1 bunch coriander, chopped
  • 1 tin Pams Whole Baby Corn in Brine, drained
  • ½ cup Mother Earth Plain Roasted Cashews
  • Oil
  • Cornflour
  • Pepper


  1. Cook the noodles according to the instructions. Drain and reserve the water.
  2. Slice pork into strips.
  3. Cut the corn in ½ lengthways.
  4. Cut flowerets from the broccoli and quarter. Discard the bottom ? of the stalk, peel the remainder and slice into thin strips.
  5. Heat a little oil in a wok or pan until very hot.
  6. Add the pork and cook for 1-2 minutes until browned.
  7. Remove the pork and set aside. Add the onions, garlic, chilli and ginger.
  8. Add soy sauce, hoisin and half the coriander.
  9. Add in the broccoli and baby corn.
  10. Toss for a minute, then add 1 cup of reserved noodle water and continue tossing. When the liquid is hot you can thicken the sauce if desired.
  11. Mix 1 tbs of cornflour with a little cold water and stir in slowly until it is the desired thickness.
  12. Remove the stir fry from the heat.
  13. Divide the noodles between 4 bowls or plates.
  14. Serve the pork and sauce on the noodles sprinkled with chopped coriander and cashew nuts.

And more:

  • Bok choy, red onion and snow peas could all be added to this stir fry.
  • Hoisin Sauce and vinegar combined, make a quick and easy dipping sauce.
  • Add hoisin to vinaigrette or mix a little through baked kumara.