Miso pork stir-fry

• portioner: 4
• aktiv tid: 10 min
• total tid: 20 min

Ingredienser

• 1 tbsp vegetable oil

• 250g free-range British pork mince

• 3 tbsp miso paste (from most large supermarkets)

• 1 leek, sliced

• 1/2 red cabbage, finely shredded

• 1 large carrot, peeled into ribbons

• 300g noodles (fresh or dried, prepared/cooked according to pack instructions)

• 2 tbsp soy sauce

• 1 tbsp sesame seeds

• 1 finely sliced red chilli and some sliced spring onions to garnish

• Lime wedges to serve

Vejledning

1 Place the potatoes in a large pot and add a pinch of salt and enough water to cover.

2 Bring to a boil over a high heat, then reduce the heat and simmer for 15 minutes or until the potatoes are tender when pierced.

3 Drain the potatoes in a colander, then return to the pan. Allow the potatoes to steam dry for 20-30 seconds.

4 Add the butter and 60ml of the milk and mash with a potato masher until smooth.

5 Off the heat, crack the eggs into the centre of the potatoes and beat in using a wooden spoon to incorporate.

6 If needed, add an extra splash of milk to reach your desired consistency. Add salt and pepper to taste. Serve hot with an extra knob of butter on top.