Sticky Pork Noodles

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 15 minutes

Składniki

200 g egg noodles

1 tbsp olive oil

1 tbsp freshly minced garlic

1 tbsp freshly minced ginger

500 g minced (ground) pork (or chicken mince)

1 tbsp Chinese cooking wine (can substitute with rice wine vinegar)

1 tbsp brown sugar

2 tbsp tamari or all-purpose soy sauce

75 g frozen peas

75 g frozen corn

2 spring onions (scallions), finely sliced

1 tbsp dark soy sauce

1 tbsp sesame oil

4 fried eggs, to serve (optional)

Crispy fried shallots, to serve (optional)

Chilli oil, to serve (optional)

Wskazówki

Cook the egg noodles as per the packet instructions minus 1 minute (this will stop them from over-cooking and breaking up). Rinse in cold water. Set aside.

Heat the oil in a large, deep pan over high heat. Add the garlic and ginger and cook for 30 seconds.

Add the pork and cook for 2–3 minutes, breaking it up as you go until it has changed colour.

Add the Chinese cooking wine, brown sugar and tamari or soy sauce. Stir until the brown sugar is dissolved.

Add the peas and corn and cook for 1 minute until thawed.

Turn the heat off and add the cooked noodles, spring onion, dark soy sauce and sesame oil. Toss to combine.

Serve topped with fried eggs, fried shallots and chilli oil, if using.

Wartości Odżywcze

• Kalorie: 679 kcal
• Tłuszcz Całkowity: 38 g
• Tłuszcz Nasycony: 12 g
• Tłuszcz Nienasycony: 24 g
• Tłuszcz Trans: 0.03 g
• Cholesterol: 132 mg
• Sód: 1105 mg
• Węglowodany Całkowite: 50 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 6 g
• Białko: 32 g