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