pork and broccoli noodles
How to make pork and broccoli noodles recipe
Serves 4
Preparation time 10 minutes, Cooking time about 20 minutes
Ingredients:
2 tablespoons light soy sauce
1 teaspoon fish sauce
2 tablespoons oyster sauce
500 g (1 lb) pork tenderloin fillet
1 tablespoon groundnut oil
2 large eggs, lightly beaten
2 spring onions, finely sliced
400 g (13 oz) purple sprouting broccoli spears
400 g (13 oz) thick rice noodles
Method:
Mix together the soy sauce, fish sauce and oyster sauce in a bowl. Rub half of the sauce over the pork and place in a small, nonstick roasting tin. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for about 20 minutes or until cooked through but still juicy. Leave to rest for 5–10 minutes.
Meanwhile, heat the oil in a smoking hot wok or large frying pan and pour in the beaten eggs, swirling to cover the hot surface. Scatter over the sliced spring onions and cook for 1–2 minutes or until the egg is set and beginning to colour. Remove and slice thinly.
Put the broccoli in a steamer basket and lower into a shallow saucepan of boiling water so that the spears are not quite touching the water. Cover and steam for 3–4 minutes or until just tender. Alternatively, use a bamboo or electric steamer.
Cook the noodles in a large saucepan of boiling water for 3–4 minutes, or according to the packet instructions, until tender. Drain and heap on to serving plates.
Toss the broccoli in the remaining sauce mixture, spoon on to the noodles and scatter with the sliced omelette. Slice the pork and arrange over the noodles. Drizzle with any cooking juices and serve immediately.
For quick pork stir-fry, make the omelette as above and set aside. Reheat the wok or frying pan and stir-fry the thinly sliced pork fillet until almost cooked through. Add the broccoli spears, cook for a further 2–3 minutes, then pour over the sauce. Serve immediately with boiled rice or egg noodles and the sliced omelette.
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| pork and broccoli noodles |
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