Jamie Magazine
By Georgina Hayden
Ingredients
350g higher-welfare pork tenderloin
300g broccoli
410g fresh free-range egg noodles or 240g dried noodles
2 cloves of garlic
3cm piece of ginger
1 tablespoon groundnut oil
200g beansprouts
optional: 1 fresh red chilli
MARINADE
4 tablespoons low-salt soy sauce
1 teaspoon Chinese five-spice powder
1 teaspoon chilli powder
1½ tablespoons runny honey
1 tablespoon rice wine vinegar
1 dash of sesame oil
Method
- Mix the marinade ingredients in a shallow dish. Slice the pork into 4cm to 5cm strips, then add to the marinade and set aside.
- Cut the broccoli into florets, then cook in a pan of boiling salted water for 2 minutes. Add the noodles and cook according to the packet instructions. Drain, reserving a little of the cooking water, and set aside.
- Peel the garlic and ginger, finely slice the garlic, then cut the ginger into matchsticks.
- Heat the groundnut oil in a large pan or wok over a high heat, then fry the garlic and ginger for 2 to 3 minutes, until golden. Add the pork (reserving the marinade) and fry for 3 to 4 minutes, until browned.
- Add the marinade and reduce the heat a little. Toss the pork to coat and fry for a few minutes until sticky and cooked through.
- Add the noodles, broccoli and reserved cooking water and toss. Once it’s lovely and sticky, stir through the beansprouts for the final 30 seconds or until heated through.
- Slice and scatter with chilli (if using) and serve at once.
Tags