A new Asian recipe, this time with minced pork, crispy noodles and a delicious sauce! Simple to make and delicious in the mouth!
Prep Time : 20 minutes
Cooking Time: 30 minutes
Difficulty : easy
Yield: 4 sevings
Type: nut-free, lactose-free, dairy-free
Ingrédients
- 1/2 lb instant egg noodles (225 g)
- 1/2 cup peanut oil (125 ml)
- 1 tsp paprika
- 1 tsp. Chinese five-spice
- 1 lb ground pork (450 g)
- 1 cup chicken broth (250 ml)
- 4 tsp. cornstarch
- 1/2 lb edamame (225 g)
- 1 onion, minced
- 1 tbsp. fresh ginger, chopped
- 2 garlic cloves, chopped
- 3 tbsp. soy sauce
- salt and pepper
- Fresh coriander, for garnish
- Cashews, for garnish
Instructions
Bring a large pot of salted water to the boil. Remove from heat and add noodles. Leave to rest for 3 minutes, then rinse in cold water. Drain well and lightly oil. Set aside.
In a bowl, combine 1 tbsp. oil and spices. Add meat and coat well.
In a bowl, combine broth and cornstarch. Set aside.
In a large skillet or wok over high heat, sauté edamame and onion in 2 tbsp. oil, about 5 minutes. Season with salt and pepper.
Add the ginger and garlic and continue cooking for about 1 minute.
Add stock mixture and soy sauce. Bring to the boil and simmer until the vegetables are al dente.
Add reserved meat. Adjust seasoning to taste.
Meanwhile, in a large non-stick frying pan or wok over high heat, fry the noodles in the remaining oil until lightly browned and crisp. Add more oil if necessary.
Place the noodles in a serving dish. Top with vegetable and pork stir-fry. Garnish with cilantro and cashews.
