Asian Pork Noodle Salad
Seriously? It’s June already? I don’t know how time has flown pass so quickly!
It seems that we have the coldest spring this year. I remember it snowed at the end of March. April was cold, I couldn’t remember the number of days I managed to see the sun. All I could remember was rainy, cloudy and wintery weather and I didn’t pack away my winter jackets and coats.
Since the end of last week, as if the mother earth has just woken up from a very long hibernation – bringing warm, dry and sunny weather to London. I feel like I’m getting some pure Vitamin D shots from the sunlight that give me extra energy and feeling great and positive!
For the past few months, I haven’t posted as much as I would like to. A lot of times, I struggle to spend time to style and take photos of the dishes that I make. I usually have to plan for dishes that I want to blog about. So, more often than not, some spontaneous dishes didn’t make it to my blog. I need to do better.
Recently I am very much into quick, simple and light cooking…. something fresh with no fuss! Just like this Asian Pork Noodle Salad. Whenever I make a light and summery dish like salad, I absolutely love to make an Asian-style one.
I choose to use pork mince to go with my noodles, topped with green beans and micro purple basil leaves. Of course, for those who like a bit of kick, adding some dried chilli flakes (like I do) make this salad even more tasty and interesting. I can’t resist this type of cooking that is quick and delicious. What’s more when I can pack it as my lunch the next day!
For the Asian Pork Noodle Salad:
1 tbsp sunflower oil
1 garlic clove, finely chopped
180g pork mince
2 tbsp light soya sauce
1 tbsp sesame oil (and some extra for drizzling onto the noodles)
1 tbsp Chinese rice wine
1 tbsp dark soya sauce
1 tsp sugar
freshly ground black pepper
80g green beans, trimmed
120g dried egg noodles
a big handful of micro basil leaves (or other herbs)
1. Heat the sunflower oil in a frying pan over a medium-high heat. Add the garlic and fry until they start to fragrant. Add the pork mince, breaking up the lumps. Cook and stirring occasionally for 5-10 minutes until browned and cooked through.
2. Add light soya sauce, sesame oil, Chinese rice wine, dark soya sauce, sugar and about 60ml of water and simmer for about 3 minutes. Season with freshly ground black pepper, then leave aside and keep warm.
3. Meanwhile, bring a big saucepan of lots of water to the boil, put in the green beans and cook for about 3 minutes or until they are soft. Remove from the saucepan with a slotted spoon and set aside.
4. Then, put in the dried egg noodles and cook as per package instructions. Drain and divide into individual bowls, drizzle with some sesame oil and give it a slight toss. Then, top with pork mince, green beans and a big handful of micro basil leaves (or other micro herbs).