My Chinese Pork Noodles is a delicious cross between a stir fry and a soup. I have combined lots of different flavours to bring you a deliciously healthy midweek meal.
Ingredients Serves 2
400G Pork Belly, roasted. I often used left over meat from our Sunday Roast. If you slow cook your meat, it will be beautifully flaky and tender.
1 tsp of Sesame seed oil
2 Star Anise
1 Red Chilli, deseeded
One Sacuma cut into four quarters with peel left on.
4 Garlic Cloves, crushed & chopped finely or two tsp of lazy garlic
5 cm Fresh Ginger, chopped finely
1 Chicken Stock Cube
1 tbsp Sriracha Sauce
6-8 Broccoli Florets
2-4 Cabbage Leaves
6-8 Shiitake Mushrooms
4 Spring Onions, chopped
- If you are not using left over Pork, I would suggest roasting your pork for 3 hours until you have perfect crackling. Do not add any oil as the pork will cook nicely in its only fat. Cook at 200 Celsius. Once cooked set aside to rest for 30 minutes, before carving. Remove crackling and cut meat into chunks.
- Heat the Seasame seed oil in a large wok.
- Place the Star Anise in a Muslin to create a parcel and fry for 1-2 minutes
- Add the garlic, ginger, to the pan. Also squeeze the juice of the sacuma into the pan and place the remaining into the pan. Cook for a few minutes
- Place the stock cube, 500ml of water, the Sriracha and the brocoli into the pan and cook for 10 minutes until it starts to bubble. Then add the mushrooms, the pork meat and cabbage put on a low heat for a further 10 minutes.
- Add the ribbon noddles and spring onion and stir well through. Cook for a further 2 minutes and then serve with a smile.