Pork & Ginger Noodles

35 min · Easy · Serves 1

640 kcal per serving · 32g 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.

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
• 0.8 tbsp Soy sauce
• 0.5 tbsp Dark sweet soy sauce
• 0.5 tbsp Balsamic vinegar
• 1 tsp Crispy chilli oil
• 0.5 tbsp Sunflower oil

Method

1. Noodles First

   

   Cook the noodles according to the pack, rinse under cold water and leave to drain.

2. 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.

3. Brown the Pork

   

   Add the pork and fry hard, breaking it up, until browned and crisping in spots, 5–6 minutes.

4. 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.

5. Build the Bowls

   

   Divide the noodles between bowls, spoon the pork and all its sauce over, and top with spring onion greens, the last raw ginger matchsticks and extra chili crisp.