© J Sainsbury plc 2020
Pork and ginger noodles with broccoli
A hint of ginger, garlic and Chinese five spice turns leftover pork into this tasty noodle dish
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Ready in 20 minutes
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Cooking time 10 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 2 tbsp Chinese five-spice paste
- 1 tbsp light soy sauce
- 1 tbsp clear honey
- 1 clove garlic, finely chopped
- 2½cm piece root ginger, peeled and finely grated
- 1 red chilli, deseeded and finely chopped
- 1 tsp cornflour
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 300g broccoli, cut into small florets
- 150g green cabbage, chopped
- 300g cooked roast pork, cut into thin strips
- 2 nests fine egg noodles
- 15g fresh coriander, washed and chopped
Method
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1
Make the sauce. In a small bowl, mix together the five spice paste, soy sauce, honey, garlic, ginger, chilli and cornflour. Stir in 100ml cold water and whisk until smooth. Set aside.
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2
Heat the oil in a large wok or frying pan. Add the onion, broccoli and cabbage and stir-fry for 5 minutes.
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3
Tip in the sauce and the pork and stir-fry for 2 minutes until the sauce thickens and the pork is warmed through.
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4
Meanwhile, bring a medium pan of water to the boil. Add the noodles and cook for 3 minutes until tender. Drain and add to the wok with the pork and vegetables. Toss together until combined and serve immediately, garnished with the coriander.
