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Chinese Sesame Noodles with Roast Pork and Spinach

What's The Big Idea?

OK, I have no idea how authentically Chinese or otherwise this recipe is, but my good friend Rachel posted it on her Gossip Girl Blog as a great way to use up leftovers, and it sounded so good I couldn't wait to try it out, and share it on here too. Cheers Rachel - I owe you a beer!

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Shopping List

Here's the list of what you need:

  • 4 portions of dried noodles
  • 4 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon vegetable oil
  • 2 teaspoons hoisin sauce
  • 1 generous splash soy sauce
  • 1 tablespoon fresh ginger, grated or very finely chopped
  • 1 clove garlic, minced
  • Leftover roast pork (or leftover chicken would probably work just as well) cut into thin strips
  • 2-3oz mushrooms, cleaned and sliced*
  • Handful of cashew nuts*
  • 1 bag fresh spinach
  • Salt and pepper (to taste)
* "Optional extra" ingredients - add these (and vary the quantities) depending on how much leftover meat you have

What To Do

  • Cook the noodles as directed on the packet. Drain and set aside in a large bowl
  • Combine the vinegar, 1 tablespoon of the sesame oil, the vegetable oil, hoisin sauce, soy sauce, ginger and garlic in a small bowl; mix well
  • Pour half of this dressing over the noodles, tossing to combine
  • Heat the remaining 1 tablespoon of sesame oil in a wok over medium-high heat. Add the pork and fry for 3-5 minutes or until browned
  • Add the "extra ingredients" if you need them in addition to the the meat
  • Add the remaining dressing to the wok
  • Add the spinach, a little at a time until it starts to wilt
  • Once you have added all the spinach, combine with the noodles, season well and serve

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