Spicy Pork and Noodles

This is good one for busy people as all the bits can be prepared well beforehand and kept in the refrigerator until needed, when a hearty meal can be ready in little more time than it takes a pot of water to boil. It works equally well with fresh or cooked chicken meat, cooked pork or beef, or seafood such a squid rings. Adapted from a recipe by Lucy Corry that appeared in the Christchurch ‘Press’ 8 July 2015, Zest section p5.

Ingredients.
¼ cup olive oil.
250g thinly sliced lean pork e.g. sirloin.
Salt to taste.
2 cloves garlic, peeled and chopped.
3-4 spring onions, finely chopped.
1 green chilli, seeded and chopped finely.
250g fresh udon noodles.
3 cups chopped green leafy stuff e.g. spinach, silverbeet, kale, etc.
2 tblsps dark soy sauce.
1 tblsp Thai fish sauce
1 ½ cups water.

Preparation.
Prepare the garlic, spring onions and chilli and set aside [cover with cling film if you are going to leave it for more than a few minutes]. Prepare the leafy stuff and set aside. These can be prepared and left all day in the refrigerator if required. Mix the water, soy and fish sauces together and set aside.

Method.
Bring a pot of salted water to the boil. Heat the oil in a wok or sauté pan over a hot flame and stir fry the meat until browned and cooked through. While cooking the meat, place the noodles in the boiling water and cook as directed on the packet, usually 2-3 minutes.
When the meat is nicely browned, add the garlic mixture and stir fry for 2-3 minutes. Add the sauce mix and deglaze the pan, then tip in the drained noodles and the leafy stuff. Chow around until very hot and serve immediately onto hot places.

Serves: 2.

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