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Pork & Broccoli Noodles with Japanese Flavours

Pork & Broccoli Noodles with Japanese Flavours

A Pork & Broccoli Noodles with Japanese Flavours recipe taken from More Taste & Less Waste. Take one head of broccoli and cook two recipes to use all of the broccoli without waste.






Pork & Broccoli Noodles with Japanese Flavours

Ingredients

Pork fillet or escalopes 250g (9oz), cut into thin strips

Garlic 1 clove, peeled and crushed

Root ginger 2cm (¾in) piece, peeled and finely 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

Instructions

1

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.

2

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.

3

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.

4

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.

5

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.

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