Crunchy pork & carrot noodles

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Put the pork in a non-stick roasting tin and cook for 1 hour or until the skin is golden and crisp, then chop into bite-sized pieces.
2. Heat 1 tbsp oil in a wok or large pan, add the ginger, garlic, onion and carrots and stir fry for 5 minutes.
3. Cook the noodles according to packet instructions, drain and add to the vegetables along with the pork, soy sauce and honey. Toss well and serve.

Getting the pork crunchy

The only way to get the pork crisp is to roast it - don't be tempted to wok it as you won't get that lovely crunch.

Per serving

733 kcalories, protein 38.5g, carbohydrate 70.1g, fat 35.2 g, saturated fat 12.5g, fibre 1.7g, salt 0.98 g

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Ingredients

• 600g boneless pork belly , skin scored
• 5cm piece of ginger , peeled and diced
• 2 garlic cloves , crushed
• 1 onion , sliced
• 2 carrots , sliced
• 300g dried buckwheat (soba) noodles
• 1 tbsp soy sauce
• 2 tbsp clear honey

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 1 hr

Ingredients

• 600g boneless pork belly , skin scored
• 5cm piece of ginger , peeled and diced
• 2 garlic cloves , crushed
• 1 onion , sliced
• 2 carrots , sliced
• 300g dried buckwheat (soba) noodles
• 1 tbsp soy sauce
• 2 tbsp clear honey

Per serving

733 kcalories, protein 38.5g, carbohydrate 70.1g, fat 35.2 g, saturated fat 12.5g, fibre 1.7g, salt 0.98 g

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