Pork fried noodles

Pork fried noodles

main courses | serves 4

This is a clever way to use up leftover cooked pork.

1. Boil some water in a small pan and add the peas, then bring the water back to the boil. By this stage the peas should be defrosted. Drain and refresh with cold water. Pour the oil into a large frying pan add garlic, ginger, spring onion, and cook for a couple of minutes. Stir in the sambal olek or the chillies and cook for a couple more minutes. Add the noodles, pork and peas to the pan and heat through, stirring well.

 

Recipe Rebecca Rauter
Photo Sam Stowell


from Issue 30

ingredients

300g ready-prepared rice vermicelli
150g leftover pork, shredded
2 garlic cloves, finely chopped
3cm piece ginger, finely chopped
50g frozen peas
a bunch of spring onions, white part sliced, green part reserved
2 tbsp peanut or sunflower oil
2 tbsp sambal oelek or 2 red chillies, deseeded and finely chopped
juice of 1 lime

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