This is super quick if you have made the satay ahead of time. Fling in any veg you need to use up!
Equipment
large flat casserole
tongs
2 chopping boards and knives to keep raw meat and veg separate
garlic press
grater
spoon measurer
Ingredients
850g Pork tenderloin (you will need 2)
1/2 tbsp ground coriander
2 cloves garlic crushed
1 inch ginger peeled and grated (can also grate extra to sprinkle over top to serve)
satay sauce (see separate recipe)
Assorted veg sliced eg: red, green and yellow peppers, spear broccoli, green beans, (pretty much any veg you have can be used)
1/2 red onion sliced
300 ml hot chicken stock (you can add more boiled water if needs extra sauce/thinning later)
Thick Udon Noodles for 6 people (see pack usually one pack serves 2)
3 Spring onions finely sliced - you can eat the whole thing except roots
Method
Soak the noodles in the hot stock in a bowl so that they soften, stir every now and again
Take as much sinew from the pork tenderloin as you can using a sharp knife. Cut away from you so you don't catch yourself
Chop the pork into thin slices
On a separate board with a clean knife prep the veg
Heat olive oil in wide casserole, Stir fry pepper, red onion, spear broccoli , beans to partially cook
Sprinkle garlic, ginger and ground coriander over and stir through. Transfer veg to a bowl
Put the pork into the hot pan and quickly sear for a minute on one side then a minute on the other using tongs to turn
Place the veg back into the pan with the pork
Add the satay sauce and stir through before adding the softened noodles in stock
Warm through stirring gently and allow to bubble for a min or so to finish cooking the pork and allowing the noodles to soak up the flavour
Plate up and sprinkle with spring onions
Enjoy!
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