This is a taiwanese dish with ground pork and noodles. Ground pork is leaner than beef and often cheaper as well.
It is an easy and quick dish to make and the meat sauce is full of flavour. I cook a lot of asian food but mostly chinese, thai and vietnamese. So it was time to try out something new. Some time ago I was invited by the korean embassy to try and learn about korean food. It was a fun experience and I had some really tasty food. After the meet I made some korean dishes at home, you can see them here (in norwegian). I got inspired so this time I made a taiwanese style dish.
The meatsauce is as I said very flavorful but is supposed to be quite dry. I woulld recommend to cook the nodles in salted water, gives more flavour. A little char on the broccoli is fine.
It is an easy and quick dish to make and the meat sauce is full of flavour. I cook a lot of asian food but mostly chinese, thai and vietnamese. So it was time to try out something new. Some time ago I was invited by the korean embassy to try and learn about korean food. It was a fun experience and I had some really tasty food. After the meet I made some korean dishes at home, you can see them here (in norwegian). I got inspired so this time I made a taiwanese style dish.
The meatsauce is as I said very flavorful but is supposed to be quite dry. I woulld recommend to cook the nodles in salted water, gives more flavour. A little char on the broccoli is fine.
Pork and noodle stri fry, taiwanese style
2 servings
1 lbs ground pork
1 tbsp oil
2 garlic cloves, minced
1/2 brown onion, finely chopped
1 head broccoli
1 garlic clove, minced
1/2 tbsp oil
5.3 oz dried egg noodles
2 spirng onion, sliced
Sauce
1/2 cup chicken stock
2 tbsp + 2 tsp soy sauce
1 tbsp oystersauce
1 tsp balsamic vinegar
1/2 tsp chinese five-spice powder
1 tsp brown sugar
1 tbsp cooking oil
- Whisk together all the ingredients for the sauce, set aside.
- Cut broccoli in large florets, keeping most of the stalks on. Cut them lengthwise.
- Heat 1 tbsp oil in a hot wok and add garlic and onion. Fry for 1 minute and add the ground pork. Break up into small
pieces with a wooden spoon. Cook for 3-4 minutes. Set aside on a plate.
- In the same wok add remaining garlic and oil, stir fry 10 seconds and add the broccoli. stir fry until lighlt charred and
done. Set aside.
- Cook the noodles according to packets instruction.
- Pour the sauce into the wok and cook for 2-3 minutes and then add the ground pork and spring onion. Cook and stir until most of the sauce has been absorbes in the meat.
- Serve with noodles and broccoli
Note; the recipe is adapted from steamykitchen.com
2 servings
1 lbs ground pork
1 tbsp oil
2 garlic cloves, minced
1/2 brown onion, finely chopped
1 head broccoli
1 garlic clove, minced
1/2 tbsp oil
5.3 oz dried egg noodles
2 spirng onion, sliced
Sauce
1/2 cup chicken stock
2 tbsp + 2 tsp soy sauce
1 tbsp oystersauce
1 tsp balsamic vinegar
1/2 tsp chinese five-spice powder
1 tsp brown sugar
1 tbsp cooking oil
- Whisk together all the ingredients for the sauce, set aside.
- Cut broccoli in large florets, keeping most of the stalks on. Cut them lengthwise.
- Heat 1 tbsp oil in a hot wok and add garlic and onion. Fry for 1 minute and add the ground pork. Break up into small
pieces with a wooden spoon. Cook for 3-4 minutes. Set aside on a plate.
- In the same wok add remaining garlic and oil, stir fry 10 seconds and add the broccoli. stir fry until lighlt charred and
done. Set aside.
- Cook the noodles according to packets instruction.
- Pour the sauce into the wok and cook for 2-3 minutes and then add the ground pork and spring onion. Cook and stir until most of the sauce has been absorbes in the meat.
- Serve with noodles and broccoli
Note; the recipe is adapted from steamykitchen.com
Five spice is a spice mix with star anise, fennelseeds, cinnamon, clove and schezuan pepper.