Crunchy pork & carrot noodles
Kids will love the crunchy pork in this Thai-style dish
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 1 hr
- 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.
- Heat 1 tbsp oil in a wok or large pan, add the ginger, garlic, onion and carrots and stir fry for 5 minutes.
- 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
Recipe from olive magazine, October 2005.
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http://www.bbcgoodfood.com/recipes/4235/
http://www.bbcgoodfood.com/recipes/4235/
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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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13 January 2008
Nick rated this recipe
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