Pork & Ginger Noodles
760 kcal per serving · 30g protein
Rice noodles under a pile of savory pork mince fried with a whole thumb of ginger, soy and crispy chilli oil, with pak choi wilted in at the end.
Open in Mixit →Ingredients
- 75 g Rice noodles
- 125 g Pork mince
- Spring onions (whites and greens separated) × 2
- 12 g Fresh ginger, cut into fine matchsticks
- 1 clove Garlic
- 1 head Pak choi, roughly chopped
- ¾ tbsp Soy sauce
- ½ tbsp Dark sweet soy sauce
- ½ tbsp Balsamic vinegar
- 1 tsp Crispy chilli oil
- ½ tbsp Sunflower oil
Method
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Noodles First
Cook the noodles according to the pack, rinse under cold water and leave to drain.
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Fry the Aromatics
Fry the spring onion whites, garlic and most of the ginger matchsticks in the oil in a large frying pan or wok over medium-high heat until fragrant, 1–2 minutes.
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Brown the Pork
Add the pork and fry hard, breaking it up, until browned, crisping in spots and no pink remains, 5–6 minutes.
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Sauce & Pak Choi
Pour in both soys, the balsamic and the chili crisp and let it bubble for a minute, then stir the pak choi through and cook for 2 minutes more until it wilts and softens.
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Build the Bowl
Put the noodles in a bowl, spoon the pork and all its sauce over, and top with the spring onion greens and the last raw ginger matchsticks.
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