March 17, 2010

Minced soy pork with noodles

Minced-soy-pork-and-noodles

MUNCH RATING: 5/5

 

In the April issue of BBC Good Food magazine there was a recipe by Ching-He Huang for this noodle dish. It looked really tasty, but what tempted me most was that it was quite healthy at around 500 calories and 12g fat per serving. I thought this would be the perfect dish to start our healthy eating plan as it’s quick and easy to prepare and cook.

 

I do make quite a few stir-fries so I already had most of the ingredients, but there are some ingredients that I had to get from the Chinese supermarket, such as the dried mushrooms. Steve was a little dubious about the dried mushrooms as he didn’t have very fond memories of them from dishes he’d eaten in restaurants. But once he saw that I’d chopped them up into small pieces he cheered up and after tasting them in the dish he declared that they were actually quite nice as he couldn’t really taste them, but they added a depth of flavour to the dish. He’s even suggested we try putting them in Bolognese and Massaman curry!

 

CHANGES TO THE RECIPE: 

I also used some chow mein noodles (Lion Brand) that I’d bought instead of the rice noodles that Ching used, as we prefer this type of noodle. Ching added noodles that were already cooked, whereas I added mine when they were just rehydrated as I preferred to finish cooking them in the pan so that they could absorb more flavour.  I used 2½ blocks of the dried noodles and this made quite a lot when rehydrated, so I added a bit more soy sauce than the recipe suggested and I also added some oyster sauce for extra flavour. Ching added dried shrimps, spring onions and coriander to her dish, but we ran out of spring onions and I can’t stand dried shrimps and coriander so I left them out. Instead I added some mange tout for some colour and one of our 5-a-day!

 

TASTE TEST:

I haven’t really used pork mince much before, which is funny because the Chinese love to use pork! But we both really liked the texture of the meat and it wasn’t greasy like lamb or beef mince. I will definitely be using more pork mince in future, especially as it was so nice in the Potsticker Dumplings we made!

 

  • Serves: 2 generously

 

Ingredients:

  • 2½ blocks dried chow mein noodles rehydrated (see notes below)
  • 1 Tablespoon vegetable oil
  • 2 garlic cloves, crushed
  • 1 Tablespoon grated ginger
  • 3 dried Chinese mushrooms, rehydrated and finely chopped (see notes below)
  • 250g lean pork mince
  • 1 Tablespoon Shaoshing rice wine
  • 1 Tablespoon dark soy sauce
  • 1 Tablespoon light soy sauce
  • 1 Tablespoon oyster sauce
  • 1 teaspoon chicken stock powder (I used Knorr granules)
  • 100ml water
  • 1 Tablespoon toasted sesame oil
  • 2 big handfuls of mange tout

 

Directions:

  1. Heat a wok over a high heat and add the oil. When it’s really hot add the garlic, ginger and finely chopped mushrooms. Stir well for a few seconds, then add the mince and stir-fry. When the meat starts to turn brown, add the rice wine, both soy sauces, oyster sauce, stock powder and the water and bring to the boil.
  2. Add the rehydrated noodles and mix thoroughly, allow to cook for 2 minutes, then add the mange tout and cook for another 2 minutes until they’re cooked but still a bit crunchy.
  3. Add the sesame oil, mix well and serve immediately.

 

COOK’S NOTES:

  • To rehydrate the noodles: place them in a deep bowl or saucepan and pour over enough boiling water to cover them. Allow them to soften for a couple of minutes and then loosen with a pair of chopsticks until they’re all separated. Drain and rinse with cold water.
  • To rehydrate the mushrooms: place them in a bowl and pour over enough boiling water to cover them. Leave them to soak for 45 minutes, then drain.

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