I'm having a bit of a noodle crush right now. Having already made noodle soup an absurd number of times this term I am trying to divert my noodle cravings to a greater variety of recipes! This is a recipe to make when you don't have the inclination to spend ages in the kitchen but still want something full of flavour.
Stir-frys are incredibly quick, and one of the rare meals that I find is easier to cook for one or two people than many. (Most of the time it's a hassle and you end up with half-packets of mince and quater-cans of tomatoes left lingering in the fridge.) Even the first time you make this recipe I guarantee you will have it on the table in less than 20 minutes, chopping time and all. This sauce is so simple but incredibly delicious and zesty, I first whipped it up a year ago and have made it so many times since.
I use broccoli stalk as well as florets in this recipe, they are so underrated! When stir fried like this, sliced very thinly, they are irresistibly crunchy and flavoursome.
You will need, for two people...
two pork chops
6 good-sized florets of broccoli and the broccoli stalk
extra-fine egg noodles
1.5 tablespoons of soy sauce
1 tablespoon of honey
zest and juice of one lime
teaspoon of cornflour
** It's really important here that you have proper measuring spoons. "One teaspoon" of liquid is actually a lot more than the capacity of that spoon you use to stir your tea, and if you don't use measuring spoons you'll end up with a sauce that's rather scant and overpoweringly limey. I always use proper measuring spoons and cup measures and it makes for far fewer recipe failures! **
When you're making a stir-fry, you need to prep everything ahead because once it starts to go in the pan it will take no time at all and needs constant stirring. The trick with stir-frying is to cut everything very thin so it cooks in no time. So, first of all trim your pork chops of any fat and cut into very thin strips and then cut your vegetables. Cut the hard outer skin of the broccoli stalk off then finely slice the stalk and broccoli florets.
In a little bowl mix the soy sauce, honey and lime zest and juice until combined. In another little bowl, add a trickle of water to the cornflour and make a paste.
Once everything is prepped, get a wok on a high heat and add a tablespoon of groundnut or vegetable oil, and put the kettle to boil. Once the oil is really hot, add the broccoli and fry, constantly stirring, for about four minutes until the stems are tender. Remove to a bowl, add a little more oil and add your pork. Put your noodles on to boil now, if you're using the extra fine ones they will be ready in three minutes! If you've cut the pork thin enough, it should be sealed in about a minute. Give it another 30 seconds after that, then add the sauce followed by the cornflour. Stir vigorously to coat the pork, then add the broccoli and the cooked noodles, stirring until everything is combined.
Serve!
Read on after the jump!
Stir-frys are incredibly quick, and one of the rare meals that I find is easier to cook for one or two people than many. (Most of the time it's a hassle and you end up with half-packets of mince and quater-cans of tomatoes left lingering in the fridge.) Even the first time you make this recipe I guarantee you will have it on the table in less than 20 minutes, chopping time and all. This sauce is so simple but incredibly delicious and zesty, I first whipped it up a year ago and have made it so many times since.
I use broccoli stalk as well as florets in this recipe, they are so underrated! When stir fried like this, sliced very thinly, they are irresistibly crunchy and flavoursome.
You will need, for two people...
two pork chops
6 good-sized florets of broccoli and the broccoli stalk
extra-fine egg noodles
1.5 tablespoons of soy sauce
1 tablespoon of honey
zest and juice of one lime
teaspoon of cornflour
** It's really important here that you have proper measuring spoons. "One teaspoon" of liquid is actually a lot more than the capacity of that spoon you use to stir your tea, and if you don't use measuring spoons you'll end up with a sauce that's rather scant and overpoweringly limey. I always use proper measuring spoons and cup measures and it makes for far fewer recipe failures! **
When you're making a stir-fry, you need to prep everything ahead because once it starts to go in the pan it will take no time at all and needs constant stirring. The trick with stir-frying is to cut everything very thin so it cooks in no time. So, first of all trim your pork chops of any fat and cut into very thin strips and then cut your vegetables. Cut the hard outer skin of the broccoli stalk off then finely slice the stalk and broccoli florets.
In a little bowl mix the soy sauce, honey and lime zest and juice until combined. In another little bowl, add a trickle of water to the cornflour and make a paste.
Once everything is prepped, get a wok on a high heat and add a tablespoon of groundnut or vegetable oil, and put the kettle to boil. Once the oil is really hot, add the broccoli and fry, constantly stirring, for about four minutes until the stems are tender. Remove to a bowl, add a little more oil and add your pork. Put your noodles on to boil now, if you're using the extra fine ones they will be ready in three minutes! If you've cut the pork thin enough, it should be sealed in about a minute. Give it another 30 seconds after that, then add the sauce followed by the cornflour. Stir vigorously to coat the pork, then add the broccoli and the cooked noodles, stirring until everything is combined.
Serve!
Making THIS!
ReplyDelete