It’s hard to beat the deliciousness that sesame-crusted pork brings to the table! Seared in a coating of mixed sesame seeds, laid over sticky, stir-fried veg and egg noodles, and garnished with coriander, pickled ginger, and punchy sriracha. Yes please!
Scrummy Sesame Pork Stir Fry
Scrummy Sesame Pork Stir Fry
with egg noodles, edamame beans & pickled ginger
Hands on Time: 35 - 50 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Edamame Beans
- Egg Noodles
- Fresh Coriander
- Mixed Sesame Seeds
- NOMU Oriental Rub
- Onion
- Pickled Ginger
- Pork Schnitzel (without crumb)
- Shredded Cabbage & Julienne Carrot
- Sriracha
- Stir Fry Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GET THE NOODLES GOING
Boil the kettle. Place a pot for the noodles over a medium-high heat. Fill with boiling water and add a pinch of salt, and bring back up to the boil. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. In the final minute, add the edamame beans to the pot to heat through. Drain on completion, and toss through some oil to prevent sticking.
TOASTED SESAMES
Place 1 tsp of sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRUNCH UP THAT PORK
Place the remaining sesame seeds in a shallow dish. Coat the pork in seeds, pressing them into the meat so they stick and coat evenly. Return the pan to a medium-high heat with enough oil to cover the base. When hot, pan fry the pork for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion and set aside to drain on some paper towel. Cover to keep warm until serving.
STIR FRY TIME
Wipe down the pan if necessary, and return it to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the Oriental Rub to taste and sauté for 30-60 seconds until fragrant. Add the cabbage and carrot and fry for 1-2 minutes until wilted but still crunchy. Pour in the stir fry sauce and add in the cooked noodles and edamame beans. Stir for 1-2 minutes until the noodles are warmed through and the sauce is sticky. Remove from the heat and season to taste.
SWEET & SPICY SUPPER!
You may either slice up your pork or keep it whole! Dish up a bowl of sticky stir fry and top with the sesame-crusted pork. Scatter over the sliced pickled ginger and drizzle over the sriracha to taste. Garnish with the fresh, chopped coriander and the toasted sesame seeds. Well done, Chef!
Egg Noodles - 1 cake
Edamame Beans - 40g
Mixed Sesame Seeds - 50ml
Pork Schnitzel (without crumb) - 150g
Onion - 1
NOMU Oriental Rub - 5ml
Shredded Cabbage & Julienne Carrot - 75g
Stir Fry Sauce - 45ml
Pickled Ginger - 20g
Sriracha - 15ml
Fresh Coriander - 3g
GET THE NOODLES GOING
Boil the kettle. Place a pot for the noodles over a medium-high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. In the final minute, add the edamame beans to the pot to heat through. Drain on completion, and toss through some oil to prevent sticking.
TOASTED SESAMES
Place 2 tsp of sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRUNCH UP THAT PORK
Place the remaining sesame seeds in a shallow dish. Coat the pork in seeds, pressing them into the meat so they stick and coat evenly. Return the pan to a medium-high heat with enough oil to cover the base. When hot, pan fry the pork for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion and set aside to drain on some paper towel. Cover to keep warm until serving.
STIR FRY TIME
Wipe down the pan if necessary, and return it to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the Oriental Rub to taste and sauté for 30-60 seconds until fragrant. Add the cabbage and carrot and fry for 2-3 minutes until wilted but still crunchy. Pour in the stir fry sauce and add in the cooked noodles and edamame beans. Stir for 1-2 minutes until the noodles are warmed through and the sauce is sticky. Remove from the heat and season to taste.
SWEET & SPICY SUPPER!
You may either slice up your pork or keep it whole! Dish up some bowls of sticky stir fry and top with the sesame-crusted pork. Scatter over the sliced pickled ginger and drizzle over the sriracha to taste. Garnish with the fresh, chopped coriander and the toasted sesame seeds. Well done, Chef!
Egg Noodles - 2 cakes
Edamame Beans - 80g
Mixed Sesame Seeds - 100ml
Pork Schnitzel (without crumb) - 300g
Onion - 1
NOMU Oriental Rub - 10ml
Shredded Cabbage & Julienne Carrot - 150g
Stir Fry Sauce - 90ml
Pickled Ginger - 40g
Sriracha - 30ml
Fresh Coriander - 5g
GET THE NOODLES GOING
Boil the kettle. Place a pot for the noodles over a medium-high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. In the final minute, add the edamame beans to the pot to heat through. Drain on completion, and toss through some oil to prevent sticking.
TOASTED SESAMES
Place 2 tsp of sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRUNCH UP THAT PORK
Place the remaining sesame seeds in a shallow dish. Coat the pork in seeds, pressing them into the meat so they stick and coat evenly. Return the pan to a medium-high heat with enough oil to cover the base. When hot, pan fry the pork for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion and set aside to drain on some paper towel. Cover to keep warm until serving.
STIR FRY TIME
Wipe down the pan if necessary, and return it to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the Oriental Rub to taste and sauté for 30-60 seconds until fragrant. Add the cabbage and carrot and fry for 2-3 minutes until wilted but still crunchy. Pour in the stir fry sauce and add in the cooked noodles and edamame beans. Stir for 1-2 minutes until the noodles are warmed through and the sauce is sticky. Remove from the heat and season to taste.
SWEET & SPICY SUPPER!
You may either slice up your pork or keep it whole! Dish up some bowls of sticky stir fry and top with the sesame-crusted pork. Scatter over the sliced pickled ginger and drizzle over the sriracha to taste. Garnish with the fresh, chopped coriander and the toasted sesame seeds. Well done, Chef!
Egg Noodles - 2 cakes
Edamame Beans - 80g
Mixed Sesame Seeds - 100ml
Pork Schnitzel (without crumb) - 300g
Onion - 1
NOMU Oriental Rub - 10ml
Shredded Cabbage & Julienne Carrot - 150g
Stir Fry Sauce - 90ml
Pickled Ginger - 40g
Sriracha - 30ml
Fresh Coriander - 5g
GET THE NOODLES GOING
Boil the kettle. Place a pot for the noodles over a medium-high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. In the final minute, add the edamame beans to the pot to heat through. Drain on completion, and toss through some oil to prevent sticking.
TOASTED SESAMES
Place 2 tbsp of sesame seeds in a large, nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRUNCH UP THAT PORK
Place the remaining sesame seeds in a shallow dish. Coat the pork in seeds, pressing them into the meat so they stick and coat evenly. Return the pan to a medium-high heat with enough oil to cover the base. When hot, pan fry the pork for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion and set aside to drain on some paper towel. Cover to keep warm until serving.
STIR FRY TIME
Wipe down the pan if necessary, and return it to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the Oriental Rub to taste and sauté for 30-60 seconds until fragrant. Add the cabbage and carrot and fry for 3-4 minutes until wilted but still crunchy. Pour in the stir fry sauce and add in the cooked noodles and edamame beans. Stir for 2-3 minutes until the noodles are warmed through and the sauce is sticky. Remove from the heat and season to taste.
SWEET & SPICY SUPPER!
You may either slice up your pork or keep it whole! Dish up some bowls of sticky stir fry and top with the sesame-crusted pork. Scatter over the sliced pickled ginger and drizzle over the sriracha to taste. Garnish with the fresh, chopped coriander and the toasted sesame seeds. Well done, Chef!
Egg Noodles - 4 cakes
Edamame Beans - 160g
Mixed Sesame Seeds - 200ml
Pork Schnitzel (without crumb) - 600g
Onion - 2
NOMU Oriental Rub - 20ml
Shredded Cabbage & Julienne Carrot - 300g
Stir Fry Sauce - 180ml
Pickled Ginger - 80g
Sriracha - 60ml
Fresh Coriander - 10g
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