Spicy Pork Noodles with Broccoli and Capsicum
Prep time: 20 minutes
Cook time: 15 minutes
Serves: 4
Ingredients:
Sauce:
3 tablespoons Simply Wholesome Pantry Teriyaki Recipe Base
3 tablespoons kecap manis
1 tablespoon light soy sauce
1-2 tablespoons chilli paste (sambal oelek – optional)
270g dried udon noodles
2 tablespoons canola or peanut oil
1 red capsicum, cut into strips
1.5 cups broccoli florets, small pieces
1.5 cups snow peas, washed, trimmed and cut into strips
1 brown onion, sliced
2 cloves garlic, finely chopped
3cm piece ginger, finely chopped
500g pork mince (or chicken or beef)
2 cups bean shoots (optional)
Method:
For the sauce: Mix together all ingredients in a small bowl or jug. Add as much or as little chilli paste as you like. Set aside.
Place a large saucepan of water onto boil. Once boiling, add the udon noodles and cook for approximately 8-9 minutes (they will cook when added to the pork later). Drain and set aside.
Place a large fry pan or wok onto very high heat. Add 1 tablespoon of oil and let it heat for 30 seconds. Add the red capsicum, broccoli and snow peas and cook, stirring for 2 minutes. Remove and set aside.
To the same pan, add some more oil and let it heat. Add the onions and sauté for 1-2 minutes (keep moving so they don’t burn). Add the ginger, garlic and cook, while stirring for 1-2 minutes. Add the pork mince to the pan, using a wooden spoon to break it up into smaller bits.
Add 1 tablespoon of the Simply Wholesome Pantry Teriyaki Recipe Base and continue cooking the pork for another minute until it is nicely browned. Add the veggies back into the pan, along with the rest of the sauce and the noodles. Toss it all together. Add the bean shoots as an option.
Hint: This recipe needs to be cooked at very high heat, you won’t get the same result if the heat isn’t turned up enough. If the bottom of the pan starts to burn at any point, you can add 1-2 tablespoons of water to stop the ingredients from burning.
