Pork and ginger noodles with broccoli

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

•             SERVES4


•             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


1.            1

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.

2.            2

Warmth the oil in a huge wok or skillet. Include the onion, broccoli and cabbage and sautéed food for 5 minutes.

3.            3

Tip in the sauce and the pork and sautéed food for 2 minutes until the sauce thickens and the pork is warmed through.

4.            4

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.

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