Mains - Aromatic pork noodles recipes
Author: Ariel Loughborough
These little pork tacos have got the lot – hot and cold, soft and crunchy, citrus and spice A quick, easy and super-versatile pork noodle recipe by Georgina Hayden.
Sticky pork noodles
A quick, easy and super-versatile pork noodle recipe by Georgina Hayden.
Provided by: Georgina Hayden
Total time: 35 minutes
Yields: 4 servings
Cuisine: asian
Number of ingredients: 15
Provided by: Georgina Hayden
Total time: 35 minutes
Yields: 4 servings
Cuisine: asian
Number of ingredients: 15
Ingredients:
- 350 g higher-welfare pork tenderloin
- 300 g broccoli
- 410 g fresh free-range egg noodles or 240g dried noodles
- 2 cloves of garlic
- 3 cm piece of ginger
- 1 tablespoon groundnut oil
- 200 g beansprouts
- 1 fresh red chilli , optional
- MARINADE
- 4 tablespoons low-salt soy sauce
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon chilli powder
- 1½ tablespoons runny honey
- 1 tablespoon rice wine vinegar
- 1 dash of sesame oil
Nutrition:
- Calories: 579 calories
- Fat: 17.5 g fat
- Saturated Fat: 4.7 g saturated fat
- Protein: 33.7 g protein
- Carbohydrate: 68.8 g carbohydrate
- Sugar: 8.6 g sugar
- Sodium: 0 g salt
- Fiber: 0 g fibre
- Mix the marinade ingredients in a shallow dish. Slice the pork into 4cm to 5cm strips, then add to the marinade and set aside.
- Cut the broccoli into florets, then cook in a pan of boiling salted water for 2 minutes. Add the noodles and cook according to the packet instructions. Drain, reserving a little of the cooking water, and set aside.
- Peel the garlic and ginger, finely slice the garlic, then cut the ginger into matchsticks.
- Heat the groundnut oil in a large pan or wok over a high heat, then fry the garlic and ginger for 2 to 3 minutes, until golden. Add the pork (reserving the marinade) and fry for 3 to 4 minutes, until browned.
- Add the marinade and reduce the heat a little. Toss the pork to coat and fry for a few minutes until sticky and cooked through.
- Add the noodles, broccoli and reserved cooking water and toss. Once it’s lovely and sticky, stir through the beansprouts for the final 30 seconds or until heated through.
- Slice and scatter with chilli (if using) and serve at once.
Aromatic pork noodles
Noodles are always a crowd-pleaser, and you can knock up this pork stir-fry in no time.
Provided by: Jamie Oliver
Total time: 20 minutes
Yields: 4 servings
Cuisine: https://schema.org/LowLactoseDiet
Number of ingredients: 19
Provided by: Jamie Oliver
Total time: 20 minutes
Yields: 4 servings
Cuisine: https://schema.org/LowLactoseDiet
Number of ingredients: 19
Ingredients:
- 2 x 350 g higher-welfare pork fillets
- 1 handful of Szechuan peppercorns
- 7 cm piece of ginger
- 1-3 fresh red chillies
- 2 cloves of garlic
- 125 g oyster mushrooms
- 125 g shiitake mushrooms
- 1 red pepper
- 1 bunch of spring onions
- 200 g pak choi
- ½ a bunch of fresh coriander
- 300 g medium free-range egg noodles
- 2 teaspoons sesame oil
- 2 tablespoons sunflower oil
- 300 g beansprouts
- 2 teaspoons fish sauce
- 6 tablespoons oyster sauce
- 75 ml organic chicken stock
- low-salt dark soy sauce
Nutrition:
- Calories: 532 calories
- Fat: 18.9 g fat
- Saturated Fat: 3.4 g saturated fat
- Protein: 65.8 g protein
- Carbohydrate: 21.7 g carbohydrate
- Sugar: 6.0 g sugar
- Sodium: 0 g salt
- Fiber: 0 g fibre
- Thinly slice the pork fillets (or ask your butcher to do it for you).
- Crush the peppercorns in a pestle and mortar until fine, then rub all over the pork slices.
- Get your prep done up front: peel and finely grate the ginger, deseed and finely chop the chillies (to taste) and garlic, tear the mushrooms, and deseed and roughly chop the pepper. Trim and chop the spring onions and pak choi. Pick and finely chop the coriander leaves.
- Cook the noodles according to the packet instructions, then drain and briefly refresh under cold running water.
- Heat a wok and a frying pan over a high heat until screaming hot.
- Pour the sesame and sunflower oils into the hot wok, add the ginger, chilli and mushrooms and fry for 1 minute, or until slightly coloured. Throw in the pepper, spring onions, pak choi, garlic and beansprouts and stir-fry until wilted.
- Add the noodles, fish and oyster sauces, the coriander leaves and the stock and stir-fry for 2 to 3 minutes, or until the noodles are hot. Season taste with soy sauce.
- Meanwhile, drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes on each side, or until cooked through and golden.
- Serve up the noodle stir-fried noodles, top with the pork and tuck in.
Good old lasagne
You can’t beat sitting down together at the table to share a delicious plate of comforting lasagne – rich, creamy and incredibly tasty. Feel free to bulk out your Bolognese with extra seasonal veg, if you have any that needs using up.
Provided by: Jamie Oliver
Total time: 185 minutes
Yields: 8 servings
Cuisine: italian
Number of ingredients: 24
Provided by: Jamie Oliver
Total time: 185 minutes
Yields: 8 servings
Cuisine: italian
Number of ingredients: 24
Ingredients:
- BOLOGNESE
- 2 red onions
- 2 cloves of garlic
- 2 carrots
- 2 sticks of celery
- 250 g mushrooms
- ½ a bunch of fresh thyme
- 1 bunch of fresh basil
- 4 rashers of higher-welfare smoked streaky bacon
- olive oil
- 250 g lean minced beef
- 250 g lean higher-welfare minced pork
- 2 x 400 g tins of plum tomatoes
- 250 ml red wine
- LASAGNE & WHITE SAUCE
- 300 g dried lasagne sheets
- ½ a small red onion
- 600 ml semi-skimmed milk
- 1 sprig of fresh parsley
- 1 whole nutmeg , for grating
- 6 black peppercorns
- 35 g unsalted butter
- 50 g plain flour
- 70 g Parmesan cheese
Nutrition:
- Calories: 430 calories
- Fat: 16 g fat
- Saturated Fat: 8 g saturated fat
- Protein: 27 g protein
- Carbohydrate: 41 g carbohydrate
- Sugar: 12 g sugar
- Sodium: 1.1 g salt
- Fiber: 3.6 g fibre
- For the Bolognese, trim, peel and finely chop the onions, garlic, carrots and celery, then clean and roughly chop the mushrooms.
- Pick the thyme and basil leaves, finely chopping the basil stalks, then finely slice the bacon.
- Heat a good lug of oil in a large casserole pan over a medium heat, add the bacon and fry until golden, then add the onions, garlic, carrots, celery, mushrooms and thyme and cook for around 10 minutes, or until softened and lightly coloured, stirring regularly.
- Add the minced meat, tinned tomatoes, breaking them up with a wooden spoon, and 1 tin’s worth of of water.
- Pour in the wine, then add a good pinch of sea salt and black pepper and the basil stalks. Bring to the boil, then reduce the heat to low and simmer with a lid ajar for around 1 hour, stirring occasionally.
- When the time’s up, remove the lid, turn the heat to high and cook for a further 20 to 30 minutes, or until thickened and reduced, stirring regularly and adding splashes of water, if needed.
- Meanwhile, fill a large pan with boiling salted water, add a drizzle of oil, then blanch your pasta sheets for 3 to 4 minutes – it’s best to cook them in batches. Drain, then carefully pat dry with kitchen paper and put aside until needed.
- Preheat the oven to 200°C/400°F/gas 6.
- For the white sauce, peel and finely slice the onion, then place in a pan over a medium heat with the milk, parsley, a few scrapings of nutmeg and the peppercorns. Gently bring to the boil, then strain into a jug.
- Melt the butter in pan over a medium-low heat, then mix in the flour adding and stirring in 1 splash of milk at a time until you have a smooth white sauce. Bring to the boil, then simmer for a couple of minutes before removing from the heat. Finely grate and stir through most of the Parmesan, then season to taste.
- When the time’s up, remove the Bolognese from the heat, tear in and stir through the basil leaves and season to taste, if needed.
- To assemble the lasagne, spoon a third of the Bolognese into the bottom of an ovenproof dish (25cm x 30cm), then follow with a layer of lasagne sheets and a third of your white sauce. Add another layer of Bolognese and repeat the process twice more, finishing with a layer of white sauce.
- Finely grate over the remaining Parmesan, drizzle with oil, cover loosely with tin foil and place in the oven for 20 minutes.
- Remove the tin foil and cook for a further 30 minutes on the grill/fan setting (at the same temperature), or until golden brown and bubbling at the edges. Delicious served with a seasonal green salad.
Festive fiesta tacos
These little pork tacos have got the lot – hot and cold, soft and crunchy, citrus and spice
Provided by: Jamie Oliver
Total time: 25 minutes
Yields: 6 servings
Cuisine: mexican
Number of ingredients: 17
Provided by: Jamie Oliver
Total time: 25 minutes
Yields: 6 servings
Cuisine: mexican
Number of ingredients: 17
Ingredients:
- 1 teaspoon sweet smoked paprika
- 1 teaspoon fennel seeds
- 200 g higher-welfare pork belly , skin off and cut into 1cm dice
- olive oil
- 1 ripe avocado , halved and destoned
- 2 large ripe tomatoes
- 1 fresh red chilli
- 200 g tinned haricot beans , drained, optional
- 2 limes
- sea salt
- freshly ground black pepper
- 1 teaspoon runny honey
- 6 taco shells
- ½ bunch fresh coriander , leaves picked and chopped
- 1 lime
- 1 teaspoon runny honey
- fat-free natural yoghurt , to serve
Nutrition:
- Calories: 478 calories
- Fat: 21.2 g fat
- Saturated Fat: 7.4 g saturated fat
- Protein: 33.4 g protein
- Carbohydrate: 32.9 g carbohydrate
- Sugar: 17.0 g sugar
- Sodium: 0 g salt
- Fiber: 0 g fibre
- Season your board with the sweet smoked paprika and fennel seeds and toss with the diced pork belly. Give your hands a good wash. Pop a large pan over a medium heat, add a small splash of oil and the spiced pork and fry for 5 minutes, or until crispy and golden. Jiggle the pan every so often.
- Meanwhile, flip the board over and give your knife a quick clean. Use a spoon to scoop out the avocado flesh, then chop up into rough 1cm chunks with the tomatoes. Finely chop the chilli, then toss it together to make a sort of crude salsa.
- By this point the pork will be lovely and gnarly so drain and add the haricot beans, if using, and cook for a further 2 to 4 minutes, or until thick and combined.
- Squeeze the juice from one of the limes over the salsa, season well and toss to dress. Check on the pork – add the honey at this point, if you like, to give it an incredible shine, then season and toss everything together.
- Get yourself a big board or plank for serving, and ruffle up a tea towel to hold your taco shells. Divide the meat between them. Mix the coriander through the salsa then dot some over each taco, along with a dollop of yoghurt and an extra squeeze of lime juice, then tuck in.
