Sweet Chilli and Hoisin Pork Stir Fry

We have been so busy of late with football club finals, socialising and then me with my work which has had me trapsing all over country Victoria this last two weeks that I am not only not spending any time in the kitchen but I am exhausted. So something quick, easy and tasty was my request last night for dinner and when I came accross this recipe on Taste.com.au (a site I often busy for inspiration) I knew that was what we were having for dinner.

While we often have pork stir fries I normally use precut pork strips and normally find the pork slightly tough and on the dry side. Instead I used pork fillet and could not believe the difference. The pork fillet was tender and juicy - I will be using pork fillet from now on also.

With the addition of some extra vegetables to bulk it up due to me having a vegetable craving I have to say that I was really pleased with the result and everyone loved it !!

Sweet Chilli and Hoisin Pork Stirfry
(recipe adapted from Taste.com.au)

Serves: 6
Points per serve: 5

1 x 440 gram pkt hokkien noodles
1/4 cup hoisin sauce
1 1/2 tablespoons sweet chilli sauce
1 1/2 tablespoons water
cooking spray
400 grams pork fillet, visible fat removed and thinly sliced
1 brown onion, halved, thinly sliced
1 garlic clove, crushed
1 carrot, peeled and cut into thin matchsticks
1/2 red capsicum, cut into thin matchsticks
200g snow peas, trimmed, halved diagonally
250 grams bean sprouts
fresh coriander, chopped to garnish
1 long fresh red chilli (optional), halved, thinly sliced

Prepare the noodles following packet directions. Combine the hoisin sauce, sweet chilli sauce and water in a small jug.

Heat a wok or large frying pan over high heat. Cover with cooking spray and heat until just smoking. Add half the pork and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat with the remaining pork, reheating and spraying the wok between batches.

Respray the wok. Add the onion and garlic, and stir-fry for 2 minutes or until the onion starts to soften. Add the carrots and capsicum, stir fry for 3 minutes or until carrots have softened slightly. Add the snow peas and bean sprouts, and stir-fry for 2 minutes. Stir in the hoisin sauce mixture, pork and noodles. Stir-fry for 3 minutes or until the vegetables are tender and the noodles are heated through.

Served garnished with coriander and sprinkle with the chilli, if desired, to serve.

(click here for a printable version of this recipe)