A trace of ginger, garlic and Chinese five zest transforms extra pork into this delicious noodle dish
• READY IN20 minutes
• COOKING TIME10 minutes
• PREP TIME10 minutes
• 2 tbsp Chinese five-zest glue
• 1 tbsp light soy sauce
• 1 tbsp clear nectar
• 1 clove garlic, finely hacked
• 2½cm piece root ginger, stripped and finely ground
• 1 red stew, deseeded and finely slashed
• 1 tsp cornflour
• 1 tbsp vegetable oil
• 1 onion, finely hacked
• 300g broccoli, cut into little florets
• 150g green cabbage, cleaved
• 300g cooked meal pork, cut into slender strips
• 2 settles fine egg noodles
• 15g new coriander, washed and cleaved
Make the sauce. In a little bowl, combine the five zest glue, soy sauce, nectar, garlic, ginger, stew and cornflour. Mix in 100ml virus water and rush until smooth. Put in a safe spot.
Warmth the oil in a huge wok or skillet. Include the onion, broccoli and cabbage and sautéed food for 5 minutes.
Tip in the sauce and the pork and sautéed food for 2 minutes until the sauce thickens and the pork is warmed through.
In the interim, carry a medium container of water to the bubble. Include the noodles and cook for 3 minutes until delicate. Channel and add to the wok with the pork and vegetables. Throw together until joined and serve promptly, embellished with the coriander.