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Pork & Broccoli Noodles with Japanese Flavours
Emily Davenport
2 servings
15 minutes
571
Japanese,
Mains, stir-fry
A Pork & Broccoli Noodles with Japanese Flavours recipe taken from the More Taste & Less Waste Cookbook. Take one head of broccoli and cook two recipes to use all of the broccoli without waste - make alongside the Broccoli and Cheddar Fritters recipe from Dairy Diary.
Ingredients
- Pork fillet or escalopes 250g (9oz), cut into thin strips
- Garlic 1 clove, peeled and crushed
- Root ginger 2cm (½in), grated
- Teriyaki marinade 2 tbsp
- Sesame oil 2 tsp
- Broccoli ½ head (approx. 225g/8oz)
- Soba noodles 100g (3½oz)
- Cucumber ¼
- Olive or rapeseed oil 1 tbsp
- Spring onions 1 bunch, sliced
- Chopped fresh coriander to serve
- Get this recipe in the More Taste Less Waste Cookbook
Directions
Put the pork in a bowl and mix in the garlic, ginger, 1 tablespoon of the teriyaki marinade and 1 teaspoon of the sesame oil. Cover and chill for at least 30 minutes, or overnight.
Meanwhile, slice off the broccoli stem. Cut away 1cm (½in) from the woody end then thinly slice the rest. Break up the florets.
Blanch all the broccoli in a saucepan of boiling water for 2 minutes. Drain well, reserving the water, and leave to cool.
Bring the cooking water back to the boil and cook the noodles according to the pack’s instructions. Drain well and set aside. Use a vegetable peeler to slice the cucumber into ribbons.
When ready to cook, heat the oil in a wok or large frying pan, add the strips of pork and stir-fry briskly for 3-4 minutes until lightly browned. Add the broccoli and spring onions and continue to stir-fry for 3 minutes.
Carefully stir in the noodles, cucumber and remaining marinade and heat through, gently turning the noodles, for a further 2-3 minutes until hot.
Remove from the heat, sprinkle with the remaining sesame oil, cover and stand for 10 minutes. Serve sprinkled with coriander.