25 min
Stir-Fried Ho Fun with Pork, Chicken and Vegetables
Recipe GLPRe479d99c158850
A vibrant wok-tossed noodle dish combining tender chicken breast and succulent pork with fresh broccoli, cauliflower, and carrots, all bound together with a savory sauce of hoisin, oyster, and soy. Finished with a drizzle of sesame oil for an authentic Asian flavor profile. Ready in just 20 minutes for a satisfying lunch or dinner.
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Ingredients
1 small head of broccoli, cut into small florets
1 carrot, cut into thin matchstick pieces
1 small head of cauliflower, cut into small florets
1 chicken breast, cut into thin strips and seasoned with salt and pepper
150 grams pork, thinly sliced
2 tablespoons neutral cooking oil
4 cloves garlic, minced
1 medium onion, sliced into thin rings
1 tablespoon hoisin sauce
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 cup well-seasoned meat broth
150 grams ho fun noodles, soaked in cold water for 30 minutes and drained
Salt and pepper to taste
1 teaspoon sesame seed oil, for drizzling
Directions
Heat the cooking oil in a large wok or skillet over high heat until shimmering.
Add the seasoned chicken strips and stir-fry, stirring constantly, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 5-7 minutes. The edges should be light golden brown.
Add the minced garlic and sliced onion to the wok. Stir-fry for about 30 seconds until fragrant.
Add the julienned carrot, broccoli florets, and cauliflower florets. Stir-fry, tossing continuously, for about 2 minutes until the vegetables begin to soften slightly.
Add the pork slices and stir-fry for another 2-3 minutes until the pork is cooked through and no longer pink inside, stirring constantly.
Season the mixture with salt and pepper to taste. Give everything a quick toss.
Add the drained ho fun noodles to the wok and toss to distribute throughout the mixture.
In a small bowl, whisk together the broth, soy sauce, oyster sauce, and hoisin sauce until combined.
Pour the sauce mixture over the noodles and stir everything together continuously for 2-3 minutes. The noodles will gradually absorb the liquid and turn glossy with a thickened sauce coating them. The final texture should be moist but not wet.
Taste the finished dish and adjust salt and pepper if needed.
Drizzle the sesame seed oil over the top and give the noodles a final toss to incorporate.
Serve immediately while hot.
