1 clove garlic
½ thumb-sized piece ginger
250g fine green beans
250g pork mince
1 x 15ml spoon soy sauce
1 ½ x 5ml spoons sugar
2 x 15ml spoon hoisin sauce
125g fine egg noodles
½ reduced salt chicken stock cube
Chopping board, vegetable knife, vegetable peeler, sieve/colander, large frying pan, mixing spoon, measuring spoons, kettle, large saucepan, ladle.
- Prepare the ingredients:
- peel and chop the garlic clove;
- cut the fresh chilli in half lengthways, deseed and finely chop. do not touch face or eyes and thoroughly wash and dry hands after touching raw chilli;
- peel and thinly slice the ginger;
- wash the green beans and cut in half.
- Spray a large frying pan lightly with oil. Place over a high heat and fry the garlic, chilli and ginger for 30 seconds.
- Add the pork and fry for 5-6 minutes, until lightly golden.
- Add the green beans, ½ x 15ml soy sauce and the sugar and cook for a further 5 minutes until the pork and green beans are cooked. Add a little water if the mix becomes very dry.
- Stir in the hoisin sauce and remove from the heat.
- Crumble the stock cube into a large pan and add 400ml boiling water with the remaining ½ x 15ml soy sauce.
- Cook the noodles in the stock for 3 minutes, then drain, reserving the stock.
- Divide the noodles between serving dishes, then add one ladleful of the stock to each dish and top with the pork and green beans.
- Serve each dish with a wedge of lime.
- Chicken or turkey mince could be used instead of pork.
- For a vegetarian dish, use a plant-based mince and a vegetable stock cube.
- Add shitake for extra umami flavour. Shiitake are quite mild when bought fresh, but drying concentrates their flavour. They have a firm, meaty texture that becomes slippery when cooked.
This recipe was adapted from a recipe for Asian style hoisin pork noodles, kindly donated by Marks and Spencer.
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