Spring rolls
James Martin's crisp vegetable pastry rolls are quick and easy to make and are perfectly complemented with Asian dishes and dips
Spicy pork & ginger noodles
Serves 4
Easy
Prep:
Cook:
Combine spicy pork, mushrooms, bok choy and ginger noodles for a quick midweek meal in just 25 minutes. Easy and speedy, it's ideal for busy weekdays
Skip to ingredients
- 250g medium egg noodles
- ½ tbsp sesame oil
- 1 tbsp vegetable oil
- 400g pork mince
- 300g mushroomsfinely sliced
- 30g gingerfinely grated
- 3 garlic clovescrushed
- 1 red chillifinely chopped
- 4 spring onionsfinely sliced, green and white parts kept separate
- 3 bok choyleaves separated, white parts finely sliced and leafy tops left whole
- 2 tbsp soy sauce
- 2 tbsp Shaoxing rice wine
Nutrition: Per serving
- kcal476
- fat16g
- saturates4g
- carbs47g
- sugars4g
- fibre7ghigh
- protein33g
- salt2.2g
Method
step 1
Cook the noodles following pack instructions, then drain well and set aside. Heat both oils in a large, deep frying pan over a medium-high heat. Stir in the pork mince, breaking it up using the back of a wooden spoon. Cook for 2-3 mins, until any water has evaporated. Mix in the mushrooms and cook for a further 4-5 mins until browned. Stir in the ginger, garlic, chilli and the white parts of the spring onions and bok choy. Cook for 2-3 mins until fragrant and softened.
step 2
Mix in the green parts of the bok choy along with the soy sauce, rice wine and the cooked noodles. Toss everything together to coat, then serve sprinkled with with the remaining green parts of the spring onions.
