This last week was brilliant!  As I previously mentioned, last week I decided to experiment with our dinners – I made an entire week’s worth of meals on Sunday so that all we had to do when we got home was pick what we wanted and pop it in the microwave.

Other than a near-death experience on Monday, it worked like a charm!  Not only were we sitting down to dinner within 15 minutes of my crossing the threshold, there was another added benefit which I didn’t even think about when I decided to give this plan a try:  clean-up took all of 90 seconds!  Seriously – all we had to do was pop the dishes in the dishwasher and we were done for the evening.

BLISS!!

So, one of the star dishes from last week was this pork stirfry.  I included those really thin vermicelli rice noodles so that I wouldn’t have to deal with making rice during the week – if you prefer rice, just leave the noodles out and you’ll be all set! 

Stir-fried Chili Pork with Rice Noodles

  • 3-4 pork loin cutlets the thickness of your thumb, cut on the diagonal into slices the width of your pinkie
  • 1 Tbsp soy sauce
  • 2 Tbsp mirin
  • 2 Tbsp hoisin sauce
  • 2 tsp sesame oil
  • 1 tsp chilli flakes
  • 3 Tbsp sunflower oil
  • 1 red pepper, seeded and sliced thinly
  • 3 red chillies, seeded and sliced
  • 4 cloves garlic, peeled and bashed
  • 6 green onions, trimmed and sliced on the diagonal
  • 1 package of vermicelli rice noodles
  • 2 Tbsp soy and handful cilantro leaves to finish

Mix the soy, mirin, hoisin and sesame oil with the chilli flakes and toss with the sliced pork, then let it marinade for at least 30 minutes to an hour.  Heat a wok over medium high heat, then add the sunflower oil until it shimmers.  Remove the pork from the marinade and brown in two batches, setting aside when done.  Add the red peppers and chillies and toss until they start to soften, then add the bashed garlic and green onions and cook for another minute before adding the pork back to the wok.  Add the noodles and toss well to incorporate thoroughly, then finish with a couple of tablespoons of soy sauce and a handful of cilantro. 

By the way, don’t let the 3 chillies scare you – if they’re seeded, they really won’t make the stir-fry too hot – if it’s heat you want, think about adding another pinch of the dried chilli flakes to the sunflower oil.

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