Minced soy pork with rice noodles

Contains pork – recipe is for non-Muslims only
This recipe uses two types of soy – light for seasoning, dark for its rich caramel colour

  • Prep:30 mins
    Cook:5 mins
    Plus soaking
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 506
  • fat 12g
  • saturates 3g
  • carbs 63g
  • sugars 4g
  • fibre 0g
  • protein 39g
  • salt 3.68g

Ingredients

  • 140g rice noodle
  • 1 tbsp groundnut oil
  • 2 garlic clove
  • 1 tbsp grated ginger
  • 3 dried Chinese mushroom, soaked in hot water for 20 mins, drained and finely chopped
  • 1 tbsp dried shrimps, soaked in hot water for 20 mins, drained and finely chopped
  • 250g lean pork mince
  • 1 tbsp Shaohsing rice wine
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 50ml hot vegetable stock
  • 1 tbsp toasted sesame oil
  • 2 spring onion, finely sliced
  • handful coriander, roughly chopped

Method

  1. Bring a pan of water to the boil and add the noodles. Cook for 4 mins, then drain well and set aside.

  2. Heat a wok over high heat and add the groundnut oil. When it starts to smoke, add the garlic, ginger, finely chopped mushrooms and shrimps. Stir well for a few secs, add the mince and stir-fry. When the meat starts to turn brown, add the rice wine and mix well. Season with the dark and light soy sauce, pour in the stock and bring to the bubble.

  3. After 1 min, season the pork with the toasted sesame oil, sprinkle over the spring onions and coriander, then stir in. Add the rice noodles and mix well. Serve in bowls and eat immediately, seasoned with a little more soy sauce, if you like.