Spring rolls
James Martin's crisp vegetable pastry rolls are quick and easy to make and are perfectly complemented with Asian dishes and dips
Crispy pork & broccoli noodles
Serves 2
Easy
Prep:
Cook:
Use a pack of pork mince to make this stir fry for two, with egg noodles, broccoli and spring onions. Finish with a spoonful of crispy chilli oil
Skip to ingredients
- 1 tbsp sunflower or vegetable oil
- 100g pork mince
- 10g ginger
- 2 garlic cloves
- 4 spring onions
- 1 small broccoli
- 2 nests of fine egg noodles
- 2 tsp sesame oil
- 1 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 1 tsp honey
- ¼ tsp ground white pepper
- crispy chilli oilto serve
Nutrition: Per serving
- kcal418
- fat15g
- saturates3g
- carbs46g
- sugars8g
- fibre7g
- protein21g
- salt3.6g
Method
step 1
Heat the oil in a wok or large frying pan over a medium heat and fry the pork mince for about 10 mins, stirring occasionally until golden and crisp. Meanwhile, grate the ginger and garlic, slice the spring onions and cut the broccoli into florets, chopping the stem into small pieces. Remove the pork from the pan using a slotted spoon, leaving the fat behind. Set aside.
step 2
Bring a pan of water to the boil and cook the broccoli for 1 min. Lift out using a slotted spoon and set aside. Add the noodles to the water, remove from the heat and leave to soak for 6-7 mins.
step 3
When the noodles have had half the soaking time, reheat the wok over a medium heat and fry the ginger and garlic for 1 min until fragrant. Add the spring onions and cook for a further minute. Add the broccoli and, using tongs or a slotted spoon, transfer the noodles directly from the water into the wok, bringing a little of the starchy cooking water with them to help form the sauce.
step 4
Add the sesame oil, oyster sauce, dark soy sauce, honey and pepper, stirring well to coat the noodles evenly. Serve in bowls and finish with a spoonful of crispy chilli oil.
