Oriental Stir Fry with Fragrant Noodle Broth

This is a quick and easy mid-week supper which can use up any veg that needs eating. Serve with noodles and meat of your choice - whether pork tenderloin, chicken breast or beef (minute steak or rump)  in a fragrant oriental broth.

Serves 4

Prep time: 20 mins

Cook time: 20 mins

Equipment

Measuring jug
Tbsp measurer
Pan with lid for noodles
Frying pan or shallow casserole
Chopping board and knife (one for veg one for meat)
Fine grater
Ladle
Tongs

Ingredients

1 litre of chicken stock
3 tbsp soy sauce
2 tbsp honey
1 tbsp sherry vinegar (optional but it does give a depth of flavour)
1 big inch chunk fresh ginger grated on finest setting
3 cloves garlic grated 
1 tsp chilli flakes or 1/2 if you don't want it to be too spicy
650g (approx for big appetite) pork tenderloin or chicken breast or steak (rump or minute)

1 tbsp oil
Noodles for 4 pan (according to packet instructions)
A selection of stir-fry veg ie stem broccoli, peppers, onion, carrot,  all chopped into strips

Method

Boil the kettle and make the chicken stock in a large jug using stock cube according to packet instructions for quantity.

Finely grate the ginger and garlic into the jug.You may need to scrape much of the garlic and ginger from the grater into the jug. 

Add the honey, soy, and sherry vinegar if using and taste. This doesn't need salt as the soy is salty but add more sweet honey or sour vinegar to taste.

Add a tsp chilli flakes or half if you don't want it to be too spicy.

Put the noodles into a pan, pour over the broth, cover, bring to the boil then turn off and leave the noodles to cook, stirring occasionally.

Take a clean knife and chopping board. Cut away any fat or sinew from the tenderloin or other meat and slice into lengths.

Heat oil on a high heat in a frying pan or flat casserole dish and when really hot, sear the meat on all sides for a couple of minutes using tongs to turn to retain moisture in meat. Check the meat is not longer pink (unless beef which can and should be a little pink). Set meat aside to rest.

In the same pan stir fry veg on high heat.

Once veg are seared and slightly coloured you can plate up.

Take a deep bowl and place broth and noodles in the bottom, place veg on top then stack meat. Sprinkle with spring onions and serve.

Enjoy!