eCook Meal
Sticky Hoisin Pork
with sweet ’n sour slaw, edamame beans & rice noodles
Get your taste buds buzzing with this quick, slick number! Tangy carrot, cabbage, and edamame, tossed with juicy strips of pork neck steak, glassy noodles, sesame seeds, and a sticky, umami hoisin and soy sauce.
Serving guide
Choose your portion size.
SWEET ’N SOUR SLAW
Place the pickling liquid in a bowl and mix in 1 tbsp of warm water. Add in the edamame beans and ½ of the Cabbage and ½ of the carrot. Season, toss to coat, and set aside to pickle.
BROWN THE SEEDS
Boil the kettle for step 3. Place a pan or wok, large enough for the stir fry, over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool.
AL DENTE & DELISH
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked al dente. Drain on completion and toss through some oil to prevent sticking.
JUICY Pork SLICES
Return the pan or wok to a medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When the pan is hot, fry the pork for 6-8 minutes, shifting and turning until browned all over but still rare. Remove from the pan and set aside to rest for 5 minutes before slicing into thin strips. Lightly season the strips.
TIME TO STIR FRY
Return the pan or wok to a low-medium heat with another drizzle of oil if necessary. When hot, fry the sliced Chilli to taste for about a minute until fragrant, shifting constantly. Add in the pork strips and stir through the sticky sauce. Gently simmer for 2-3 minutes until the sauce is thick and the pork is cooked through, stirring occasionally. Toss through the cooked noodles and the remaining Cabbage and carrot for 1-2 minutes until the noodles are reheated and the cabbage is slightly wilted. Remove the pan or wok from the heat. Drain the pickling liquid from the slaw into a small bowl. Stir the liquid through the stir fry to taste.
SERVE IT ALL UP
Spoon the saucy Pork stir fry into a bowl and top with the pickled slaw and edamame. Scatter over the toasted seeds and garnish with any remaining fresh Chilli if you’d like. Quick, easy, and scrumptious!
SWEET ’N SOUR SLAW
Place the pickling liquid in a salad bowl and mix in 2 tbsp of warm water. Add in the edamame beans and ½ of the Cabbage and ½ of the carrot. Season, toss to coat, and set aside to pickle.
BROWN THE SEEDS
Boil the kettle for step 3. Place a pan or wok, large enough for the stir fry, over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool.
AL DENTE & DELISH
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked al dente. Drain on completion and toss through some oil to prevent sticking.
JUICY Pork SLICES
Return the pan or wok to a medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When the pan is hot, fry the pork for 6-8 minutes, shifting and turning until browned all over but still rare. Remove from the pan and set aside to rest for 5 minutes before slicing into thin strips. Lightly season the strips.
TIME TO STIR FRY
Return the pan or wok to a low-medium heat with another drizzle of oil if necessary. When hot, fry the sliced Chilli to taste for about a minute until fragrant, shifting constantly. Add in the pork strips and stir through the sticky sauce. Gently simmer for 3-4 minutes until the sauce is thick and the pork is cooked through, stirring occasionally. Toss through the cooked noodles and the remaining Cabbage and carrot for 1-2 minutes until the noodles are reheated and the cabbage is slightly wilted. Remove the pan or wok from the heat. Drain the pickling liquid from the slaw into a small bowl. Stir the liquid through the stir fry to taste.
SERVE IT ALL UP
Spoon the saucy Pork stir fry into bowls and top with the pickled slaw and edamame. Scatter over the toasted seeds and garnish with any remaining fresh Chilli if you’d like. Quick, easy, and scrumptious!
SWEET ’N SOUR SLAW
Place the pickling liquid in a salad bowl and mix in 3 tbsp of warm water. Add in the edamame beans and ½ of the Cabbage and ½ of the carrot. Season, toss to coat, and set aside to pickle.
BROWN THE SEEDS
Boil the kettle for step 3. Place a pan or wok, large enough for the stir fry, over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool.
AL DENTE & DELISH
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked al dente. Drain on completion and toss through some oil to prevent sticking.
JUICY Pork SLICES
Return the pan or wok to a medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When the pan is hot, fry the pork for 6-8 minutes, shifting and turning until browned all over but still rare. Remove from the pan and set aside to rest for 5 minutes before slicing into thin strips. Lightly season the strips.
TIME TO STIR FRY
Return the pan or wok to a low-medium heat with another drizzle of oil if necessary. When hot, fry the sliced Chilli to taste for about a minute until fragrant, shifting constantly. Add in the pork strips and stir through the sticky sauce. Gently simmer for 4-5 minutes until the sauce is thick and the pork is cooked through, stirring occasionally. Toss through the cooked noodles and the remaining Cabbage and carrot for 2-3 minutes until the noodles are reheated and the cabbage is slightly wilted. Remove the pan or wok from the heat. Drain the pickling liquid from the slaw into a small bowl. Stir the liquid through the stir fry to taste.
SERVE IT ALL UP
Spoon the saucy Pork stir fry into bowls and top with the pickled slaw and edamame. Scatter over the toasted seeds and garnish with any remaining fresh Chilli if you’d like. Quick, easy, and scrumptious!
SWEET ’N SOUR SLAW
Place the pickling liquid in a large salad bowl and mix in 4 tbsp of warm water. Add in the edamame beans and ½ of the Cabbage and ½ of the carrot. Season, toss to coat, and set aside to pickle.
BROWN THE SEEDS
Boil the kettle for step 3. Place a pan or wok, large enough for the stir fry, over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool.
AL DENTE & DELISH
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked al dente. Drain on completion and toss through some oil to prevent sticking.
JUICY Pork SLICES
Return the pan or wok to a medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When the pan is hot, fry the pork for 6-8 minutes, shifting and turning until browned all over but still rare. Remove from the pan and set aside to rest for 5 minutes before slicing into thin strips. Lightly season the strips.
TIME TO STIR FRY
Return the pan or wok to a low-medium heat with another drizzle of oil if necessary. When hot, fry the sliced Chilli to taste for about a minute until fragrant, shifting constantly. Add in the pork strips and stir through the sticky sauce. Gently simmer for 4-5 minutes until the sauce is thick and the pork is cooked through, stirring occasionally. Toss through the cooked noodles and the remaining Cabbage and carrot for 2-3 minutes until the noodles are reheated and the cabbage is slightly wilted. Remove the pan or wok from the heat. Drain the pickling liquid from the slaw into a small bowl. Stir the liquid through the stir fry to taste.
SERVE IT ALL UP
Spoon the saucy Pork stir fry into bowls and top with the pickled slaw and edamame. Scatter over the toasted seeds and garnish with any remaining fresh Chilli if you’d like. Quick, easy, and scrumptious!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R143.91
for 4 servings · R35.98 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
-
Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R49.99 · 8% of packR4.00
-
Cabbage needs 400 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 59% of packR42.94
-
White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
Not in the Woolies basket — source these elsewhere:
- Pork Neck Steak
- Pickling Liquid
- Sticky Sauce
- Flat Rice Noodles
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sticky Hoisin Pork?
The preparation time for Sticky Hoisin Pork with sweet ’n sour slaw, edamame beans & rice noodles is between 20 and 35 minutes.
What is the total time required to make Sticky Hoisin Pork with sweet ’n sour slaw, edamame beans & rice noodles?
The total time required to make Sticky Hoisin Pork with sweet ’n sour slaw, edamame beans & rice noodles is between 25 and 45 minutes.
How many servings does Sticky Hoisin Pork provide?
4 servings
What are the main ingredients in Sticky Hoisin Pork?
Cabbage, Carrot, Chilli, Edamame Beans, Flat Rice Noodles, Pickling Liquid, Pork Neck Steak, Sticky Sauce, White Sesame Seeds
What is the nutritional information of Sticky Hoisin Pork?
Calories: 809, Carbs: 80 grams, Fat: grams, Protein: 41.7 grams, Sugar: 25.3 grams, Salt: 1295 grams
How do I prepare Sticky Hoisin Pork?
SERVE IT ALL UP: Spoon the saucy pork stir fry into bowls and top with the pickled slaw and edamame. Scatter over the toasted seeds and garnish with any remaining fresh chilli if you’d like. Quick, easy, and scrumptious! AL DENTE & DELISH: Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked al dente. Drain on completion and toss through some oil to prevent sticking. BROWN THE SEEDS: Boil the kettle for step 3. Place a pan or wok, large enough for the stir fry, over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool. JUICY PORK SLICES: Return the pan or wok to a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When the pan is hot, fry the pork for 6-8 minutes, shifting and turning until browned all over but still rare. Remove from the pan and set aside to rest for 5 minutes before slicing into thin strips. Lightly season the strips. SWEET ’N SOUR SLAW: Place the pickling liquid in a salad bowl and mix in 2 tbsp of warm water. Add in the edamame beans and ½ of the cabbage and ½ of the carrot. Season, toss to coat, and set aside to pickle. TIME TO STIR FRY: Return the pan or wok to a low-medium heat with another drizzle of oil if necessary. When hot, fry the sliced chilli to taste for about a minute until fragrant, shifting constantly. Add in the pork strips and stir through the sticky sauce. Gently simmer for 3-4 minutes until the sauce is thick and the pork is cooked through, stirring occasionally. Toss through the cooked noodles and the remaining cabbage and carrot for 1-2 minutes until the noodles are reheated and the cabbage is slightly wilted. Remove the pan or wok from the heat. Drain the pickling liquid from the slaw into a small bowl. Stir the liquid through the stir fry to taste.
What should be prepared from my kitchen to make Sticky Hoisin Pork?
Cabbage, Carrot, Chilli, Edamame Beans, Flat Rice Noodles, Pickling Liquid, Pork Neck Steak, Sticky Sauce, White Sesame Seeds
How many calories does Sticky Hoisin Pork have?
809 calories
How much fat content does Sticky Hoisin Pork have?
grams