Teen Rugby Eats

Recipes for teenagers playing Rugby – easy, healthy, high protein and family-friendly

Teriyaki Pork Noodles

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Teriyaki lean pork and noodle stir fry

Tired of chicken and rice? Pork is a great substitute for chicken as a lean protein option in this Teriyaki noodle dish.

600g of pork and 250g of fine egg noodles feeds 5 people, or a family of 4 with a portion left over for packed lunch the following day.

This recipe includes instructions for easy home made Teriyaki sauce, but given the quantity needed to coat the noodles, a bottle of good quality shop-bought Teriyaki works well too.

Ingredients

  • 600g thin cut lean pork steaks (pork fillet works well too)
  • 250g fine egg noodles
  • Any vegetables you wish to add – I use broccoli and red pepper
  • 6 teaspoons cornflour
  • 150ml water
  • 300ml soy sauce (dark ideally)
  • 9 tablespoons honey
  • 6 tablespoons rice wine vinegar (white wine vinegar is a good substitute)
  • 1.5 teaspoon garlic powder
  • 3 teaspoons ginger puree
  • 1 teaspoon chilli flakes
  • 1 teaspoon sesame oil
  • 3 garlic cloves, crushed
  • 1 teaspoon grated or minced fresh ginger

Method

Prepare the sauce, and set aside.

  • Directly in your saucepan, mix the cornflour with water. Add remaining sauce ingredients (soy, honey, vinegar, garlic powder, ginger puree and chilli)
  • Whisk together, and on a medium heat cook for about 3 minutes until thick and glossy. Keep stirring as the sauce will start to stick.

Prepare your meat and vegetables.

  • Slice the pork into thin “stir fry” strips, remove any excess fat and set aside.
  • Finely grate the ginger and garlic with a microplane grater, slice the red pepper, and set aside.
  • Wash and prepare your veggies, and pre-steam so that cooking with the meat is easier. I blanch my broccoli for a couple of minutes, drain and set aside.

Prepare the noodles.

  • Add dried noodles to a pot, and cover with boiling water. Usually this requires a few minutes, during which time you can cook the meat.

Put the dish together.

  • Heat a wok to a high heat, add the sesame oil, and once hot, add your meat
  • With two spatulas or wooden spoons keep lifting/stirring the meat so it cooks evenly on all sides, and shortly before it’s done add the garlic and ginger puree and red pepper. Cook for a minute or two.
  • Add your pre-steamed or blanched vegetables and the drained noodles
  • Add the Teriyaki sauce, and stir through until well combined

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