A quick, hot and warming supper from Nigel Slater’s ” Real Cooking”.
Ingredients
- 250 g pork e.g.a chop, steak or tenderloin
- 150 g thin egg noodles
- 1 litre chicken or vegetable stock
- about 500 ml groundnut oil
MARINADE:
- 2 spring onions trimmed and finely sliced
- 2 tbsps light soy sauce
- 1 tbsp rice wine
- 1 tsp 5 Spice Powder
- 2 plump cloves garlic peeled and finely chopped
- a pinch dried chilli flakes
- 1 tbsp lemon juice
Servings:
Instructions
- Cut the pork into finger size strips and put into a shallow dish with the marinade. Set aside for at least 30 minutes but preferably longer.
- Bring a large pan of water to the boil and when it is bubbling fiercely add the noodles. Cook according to packet instructions , then drain. Add the stock to the empty pan and bring to a simmer.
- Heat a wok over a high heat then pour in the oil. When the oil is hot drop in the pork pieces which you have shaken dry. Pour the marinade into the hot stock.
- Cook the pork for 3 minutes until golden brown and lightly crisp. Remove with a slotted spoon and drain on kitchen paper. Turn off the heat.
- Ladle the hot stock into deep bowls, add the cooked noodles and pork and eat immediately.
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