This simple stir-fry is bound to whet your appetite with a hit of spice from sriracha, and a hint of sweetness from pineapple. Though we included baby corn and broccolini, the versatile recipe also means it’s perfect to go with any greens of your choice.
- 250 g canned pineapple pieces in natural juice
- 200 g pork fillet, sliced thinly
- 2 tsps finely grated fresh ginger
- 1 tbsp light soy sauce
- 2 tsps sriracha chilli sauce
- 1 clove garlic, crushed
- 2 tbsps vegetable oil
- 220 g shelf fresh udon noodles
- 210 g broccolini, sliced
- 1 small brown onion (80 g), sliced thinly
- 1 fresh long red chilli, sliced thinly
- 125 g baby corn, halved lengthways
- ¼ cup (60 ml) water
- 2 tbsps chopped salted roasted peanuts
Drain pineapple juice into a medium bowl; reserve the pineapple. Add pork, ginger, sauces, garlic and 1 tbsp of the oil to the bowl; stir to combine. Stand for 10 mins.
Place noodles in a heatproof bowl, cover with boiling water. Stir using tongs to separate noodles, stand for 1 min; drain.
Drain pork from marinade, reserve marinade. Heat 2 tsps of the oil in a wok or large frying pan over medium-high heat; stir-fry pork for 2 mins or until browned. Remove from pan.
Heat remaining oil in wok, add broccolini, onion, chilli and corn; stir-fry for 3 mins or until tender. Add reserved marinade and water; bring to the boil. Add pineapple, noodles and pork; stir-fry for 1 min. Divide into bowls; sprinkle with peanuts to serve.
TIP You could also use Hokkien noodles. Sriracha is a Thai-style chilli sauce available from selected supermarkets. Substitute with whatever chilli sauce you have on hand, or use a little fresh seeded chilli.