These past weeks have been so busy and with not that much time to cook, stir-fry dishes are always a savior. We are extending our apartment and the building was supposed to have been finished in October, but now it looks like it is going to be finished around the beginning of January. This kinda sucks since we were looking forward to celebrating our first Christmas in our new finished house. Our living room and kitchen have been full of boxes since we moved in, but hopefully it will all be done soon.
Going back to the stir-fry, I made it with minced pork. But if you would like to keep it vegetarian, it would also go well with soya mince or any vegetable that would like.
This recipe serves 3.
300gr of minced pork
1 ½ cup of diced fresh pineapple
1 sweet pepper, finely chopped
250gr of water chestnuts, finely chopped (I used frozen ones, thawed)
1 tablespoon of vegetable oil
2 cloves of garlic, minced
1 tablespoon of fresh ginger, minced
½ teaspoon of Sichuan pepper powder
2 tablespoons of chili bean sauce
4 tablespoons of soy sauce
2 tablespoons of sesame oil
3 tablespoons of hoisin sauce
2 tablespoons of oyster sauce
75grs of bean sprouts
3 spring onions
325grs of rice noodles
First prep and chop all of your ingredients. Then cook the rice noodles as instructed on the package.
Place one tablespoon of vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, add the minced pork and Sichuan pepper powder. Cook for about 3 minutes while stirring until it gets browned. Then add the garlic, ginger and chili bean sauce. Cook for an extra minute while stirring.
Then add the pineapple, sweet pepper and water chestnuts. Cook for 2 minutes. Add the soy sauce, sesame oil, hoisin, oyster sauce, bean sprouts and spring onions. Mix well and then add the cooked noodles. Stir-fry till the noodles are well coated in the sauce.
Serve straight away with extra spring onions and sesame seeds. Enjoy!
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