- 350 g rice noodles
- 4 tbs soy sauce
- 4 tbs rice vinegar
- 4 tsp sesame oil
- 1 tbs brown sugar
- 2 cloves garlic, finely chopped
- 2 small red chillies, seeded and finely chopped
- 3 tbs sunflower oil, divided
- 350 g pork fillet, trimmed and thinly sliced
- 350 g tenderstem broccoli, trimmed and cut into large pieces
- 1 tbs sesame seeds
- Freshly ground black or white pepper
Place the noodles in a large bowl; cover with boiling water and let soak for 10 minutes.
Meanwhile, whisk together the soy sauce, vinegar, sesame oil, sugar, garlic, and chillies in a small bowl until the sugar dissolves. Set aside.
Preheat a wok over high heat until hot. When ready, drain the noodles.
Add 2 tbsp sunflower oil to the wok and swirl to coat. Add the pork and some salt and pepper to taste, stir-frying for 2 minutes; remove the pork to a plate.
Add the remaining 1 tbsp sunflower oil to the wok followed by the broccoli and a pinch of salt and pepper; stir-fry until bright green and just tender, 2-3 minutes.
Add the drained noodles and stir-fry until heated through, about 2 minutes. Return the pork (and any accumulated juices) to the wok along with about half of the prepared sauce. Bring the sauce to a boil and cook for 1 minute.
To serve, divide the noodles, pork, and broccoli between plates. Sprinkle with sesame seeds and serve with the remaining sauce on the side.