Ingredients
500g pork rashers
4cm piece ginger, peeled, finely sliced
440g egg noodles, cooked following packet instructions
375g jar sweet plum marinade
400g packet stir fry vegies
Method
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Preheat oven to 180° C. Line an oven tray with baking paper.
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Place pork in a single layer on tray. Roast 20 mins, turning halfway through. Drain off excess liquid.
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Reserve 2 tbsp marinade. Pour half remaining marinade over rashers. Bake 25-30 mins, basting with remaining marinade every 10 mins, until caramelised. Cut into chunks.
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Heat an oiled wok on high. Stir-fry vegies and ginger 4-5 mins until tender. Add noodles and reserved marinade. Toss.
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Add pork, tossing well. Serve sprinkled with toasted sesame seeds and shredded green onions, if liked.