Super speedy noodles with pork and ginger
Ingredients
Serves 4
Serves 4
300-400g pork fillet or tenderloin, cut into strips
Salt and ground white pepper
Neutral oil such as groundnut, for frying
3cm knob of ginger, peeled and julienned
2-3 cloves garlic, finely chopped
½ - 1 tbsp Chinese shrimp paste (replace with 1 tbsp dried shrimp, soaked and ground if unavailable) – use more if you like a stronger taste
½ - 1 tbsp light soy sauce, or to taste
½ - 1 tbsp fish sauce, or to taste
400g fresh thin egg noodles (I just pre-cooked dried egg noodles)
1 carrot, peeled and finely julienned (I used a vegetable peeler to get really thin strips)
2 spring onions, trimmed and finely julienned
Sesame oil
Roughly chopped coriander, to garnish
Method
Add the strips of pork to a hot, oiled wok and stir-fry over a medium high heat. Season and cook until the pork is sealed but not quite cooked through, about 45 seconds. Remove and set to one side.
Reheat the wok over a high heat and add a dash of oil. Add the ginger and garlic and stir-fry for 20 seconds until softened a little. Add the shrimp paste (or soaked ground dried shrimp is using) and continue to stir-fry until aromatic – about 2 minutes.
Add a glug of water to create a sauce. Add the soy sauce and fish sauce (you may not need the fish sauce, depending on how strong your brand of fish paste is) and cook for 10 seconds then adjust the seasoning if necessary.
Separate the noodles and toss through the wok for a minute to warm through and coat in the sauce. Then add the pork and stir through quickly to warm. Once warm, remove from the heat and garnish with the raw carrot and spring onion. Season with a couple of drops of sesame oil and serve garnished with roughly chopped coriander
Salt and ground white pepper
Neutral oil such as groundnut, for frying
3cm knob of ginger, peeled and julienned
2-3 cloves garlic, finely chopped
½ - 1 tbsp Chinese shrimp paste (replace with 1 tbsp dried shrimp, soaked and ground if unavailable) – use more if you like a stronger taste
½ - 1 tbsp light soy sauce, or to taste
½ - 1 tbsp fish sauce, or to taste
400g fresh thin egg noodles (I just pre-cooked dried egg noodles)
1 carrot, peeled and finely julienned (I used a vegetable peeler to get really thin strips)
2 spring onions, trimmed and finely julienned
Sesame oil
Roughly chopped coriander, to garnish
Method
Add the strips of pork to a hot, oiled wok and stir-fry over a medium high heat. Season and cook until the pork is sealed but not quite cooked through, about 45 seconds. Remove and set to one side.
Reheat the wok over a high heat and add a dash of oil. Add the ginger and garlic and stir-fry for 20 seconds until softened a little. Add the shrimp paste (or soaked ground dried shrimp is using) and continue to stir-fry until aromatic – about 2 minutes.
Add a glug of water to create a sauce. Add the soy sauce and fish sauce (you may not need the fish sauce, depending on how strong your brand of fish paste is) and cook for 10 seconds then adjust the seasoning if necessary.
Separate the noodles and toss through the wok for a minute to warm through and coat in the sauce. Then add the pork and stir through quickly to warm. Once warm, remove from the heat and garnish with the raw carrot and spring onion. Season with a couple of drops of sesame oil and serve garnished with roughly chopped coriander
Comments
Post a Comment