Where has this past two weeks gone? How are we nearly in July? How is it six months until Christmas? I’m sure as you grow older, years go by faster. Just me?
Anyway, on to the food. I think a spice cupboard says a lot about a person’s eating habits and if you opened ours, the contents would speak for themselves. Galangal, lemon grass, cumin, cassia bark, kaffir lime leaves. We love Asian food!
It makes sense then that noodle and rice based dishes are our go to when we simply don’t know what to have for tea or have things in the fridge that need using up.
This meal is packed with flavour and if you already have the store cupboard items, it’s very cheap. These noodles are such an easy tea to whip up on weeknights when time is short. Tonight we enjoyed ours on the patio, catching the last of the day’s sun. It was bliss!
You’ll need: 400g pork mince 300g egg noodles 250g Pak Choi, washed and base removed 1 large chilli, sliced 1 clove of garlic, minced 1 chicken stock cube (optional) 2tbsp Sesame seeds 2tbsp Sesame oil 1tbsp Soy sauce 1tbsp light brown sugar 1tsp grated ginger Splash of fish sauce
First up, get your noodles going. I like to cook mine in stock to make them extra tasty. They’ll take around 3-5mins, but don’t worry, we’ll be done in that time.
Heat a little groundnut oil in a wok. I’m choosing groundnut oil because it’s almost entirely flavourless, won’t taint the meal we’re about to cook and can handle the intense heat of a wok. Sunflower or Rapeseed are also great alternatives.
Add the garlic, ginger, chilli, pork and sugar. Stir fry until the pork is cooked through and nicely browned. Whilst your doing that, set your sesame seeds to toast in a dry pan – keep an eye on them, they’re done when they turn golden brown.
Add the soy, sesame oil and fish sauce to the wok. We’re adding the fish sauce at the end because we don’t want to fill your kitchen with it – straight from the bottle it doesn’t smell very pleasant but it adds something unmissable to this dish.
Combine the drained noodles with the pork and stir through. Set aside in your serving bowls.
Super quickly, get the pak choi to the wok and stir fry for 2minutes. Add to your bowls and sprinkle over the sesame seeds.
Marvel over your sub 10 minute creation and serve to eager onlookers.
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