Sticky pork with gingered noodles & kale

Sticky pork with gingered noodles & kale

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(20 ratings)

Prep: 10 mins Cook: 10 mins


Serves 4
A quick and cheap family favourite with loads of flavour

Nutrition and extra info


  • kcal493
  • fat17g
  • saturates4g
  • carbs50g
  • sugars6g
  • fibre4g
  • protein38g
  • salt1.95g
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  • 2 tsp grated fresh root ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • good pinch five-spice powder
  • 4 pork steaks
  • 250g pack medium egg noodles
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 300g shredded kale



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 1 red chilli, finely chopped


  1. Mix half the ginger with the soy, honey and five-spice in a shallow dish. Add the pork steaks and turn in the mixture to coat. Grill for 6-8 mins, turning once, until the pork is cooked and nicely browned.

  2. Meanwhile, cook the noodles following pack instructions. Heat the oil in a wok or large frying pan, then quickly fry the remaining ginger with the kale and chilli for 2 mins until wilted. Drain the noodles and add to the pan, tossing everything together. Serve with the pork steaks.

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Comments, questions and tips

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19th Sep, 2009
Sounds very similar to what I did a few days ago. Put smooth mustard, tabasco sauce, runny honey, juice from a lime, then the rest of the ime put into the marinade, whatever herbs and seasonings you like. Stirred it well, then added garlic cloves, quartered shallots, and a wedged apple. Pork steaks - left to marinade - turned them a few times. Then the whole dish into the preheated oven (gas 4) for maybe 20 minute., depending on how thick the steaks are.
17th Sep, 2009
Really easy, but I would go a bit scant on the chili-pepper next time. Jalapenos are what we have here in Korea, and they are rather fiery. I'd use a red bell pepper for colour and just a pinch of "gotchoo-kahroo" [jalapeno flakes] for fire.


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