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Pork and cashew noodle stir-fry

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From the wok to your plate in just 20 minutes, this pork and cashew noodle stir-fry is quick to make and rich in flavour.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Pork and cashew noodle stirfry


  • 1 tbs rice bran oil
  • 1 brown onion, thinly sliced
  • 1 medium carrot, peeled, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 500g Coles Australian Pork Mince
  • 2 tsp finely grated ginger
  • 2 garlic cloves, crushed
  • 1 bunch choy sum, chopped
  • 1/3 cup (80ml) hoisin sauce
  • 1/3 cup (80ml) oyster sauce
  • 2 x 400g pkts hokkien noodles
  • 1/2 cup (75g) cashew, toasted
  • 2 spring onion, thinly sliced
  • 1 long red chilli, thinly sliced (optional)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat oil in a wok or large frying pan over high heat. Add the onion, carrot and capsicum and stir-fry for 2 mins or until vegetables soften. Add the mince, ginger and garlic and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour.
  2. Step 2

    Add the choy sum, hoisin sauce and oyster sauce. Stir-fry until the sauce boils and choy sum wilts.
  3. Step 3

    Meanwhile, cook the noodles following packet directions. Drain well.
  4. Step 4

    Divide the noodles among serving bowls. Top with the mince mixture and sprinkle with cashew, spring onion and chilli, if using.