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Sesame Pork Noodle Bowl

A fast and easy sesame pork noodle bowl full of pork, cabbage, carrots and rice noodles tossed in an Asian inspired sesame stir-fry sauce. Healthy, light and full of flavour, it’s just what you need for a weeknight meal.

Servings 6 servings

Ingredients

Sesame Stir Fry Sauce

  • 284 mL tin condensed chicken broth
  • ⅓ cup oyster sauce
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch

Wok Ingredients

  • 1 ½ tablespoons canola or vegetable oil divided
  • 450g ground pork
  • 1 medium onion sliced thinly
  • 2 garlic cloves minced
  • 1 tablespoon minced ginger
  • 4 cups thinly sliced cabbage about ¼ of a medium cabbage
  • 2 medium carrots peeled and sliced with a vegetable peeler into long strips
  • ¼ cup water
  • 227g package flat rice noodles

Garnishes

  • 4 sprigs green onions white and green parts, sliced
  • 2 tablespoons sesame seeds
  • 2 teaspoons crushed red pepper flakes optional

Instructions

  1. In a medium bowl whisk together the sesame stir fry sauce ingredients: chicken broth, oyster sauce, soy sauce, sesame oil and cornstarch. Set aside.

  2. In a large wok or skillet heat ½ tablespoon of the oil over medium-high heat. Add pork and cook while breaking it up with a wooden spoon until browned and no pink remains. With a slotted spoon transfer the pork to a bowl.

  3. Add remaining 1 tablespoon oil to the wok then add onion, garlic and ginger and cook for 2 minutes until the onion is just tender.

  4. Add cabbage, carrots and ¼ cup water; toss to combine. Cover with a lid and cook for 2 minutes until the cabbage wilts slightly.

  5. Return pork and any accumulated juices to the wok and toss to combine. Cover and cook for 4 minutes until the cabbage and carrots are tender.

  6. Meanwhile, boil a large pot of water. Remove the pot from the heat and drop in the rice noodles completely immersing them. Soak noodles uncovered off the heat, for 4 - 5 minutes, no longer. Drain noodles in a colander, rinse well with cold water then immediately add them to the cabbage and pork mixture.

  7. Whisk the sauce again and pour it into the wok and toss well to coat all the ingredients. Cook uncovered for 2 – 4 minutes over medium heat until the sauce bubbles, is glossy, thickened and most of it is absorbed. Stir in green onions and top with sesame seeds and optional crushed red pepper chili flakes.