Pork fried noodles

Name: Pork fried noodles
Total time: 20 min
Yield: 4
Ingredients: 150 g leftover higher-welfare roast pork; 2 cloves of garlic; 3cm piece of ginger; 1 bunch of spring onions; 50 g frozen peas; 2 tablespoons peanut or sunflower oil; 2 tablespoons sambal oelek; 300 g ready-prepared rice vermicelli; 1 lime

With ginger, spring onions & peas

Dairy-freedf

“A clever and tasty way to use up leftover cooked pork. Adding sambal oelek – a delicious Indonesian chilli sauce – really takes this dish up a notch. ”

Serves 4

Cooks In20 minutes

DifficultySuper easy

Jamie Magazine Pork Mains Quick fixes Leftovers

Nutrition per serving

Calories 412 21%
Fat 9.2g 13%
Saturates 1.5g 8%
Sugars 2.9g 3%
Salt 0.1g 2%
Protein 19g 38%
Carbs 62.9g 24%
Fibre 1.2g -

Of an adult's reference intake

Jamie Magazine

By Rebecca Rauter

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Ingredients

150 g leftover higher-welfare roast pork
2 cloves of garlic
3cm piece of ginger
1 bunch of spring onions
50 g frozen peas
2 tablespoons peanut or sunflower oil
2 tablespoons sambal oelek
300 g ready-prepared rice vermicelli
1 lime

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Jamie Magazine

By Rebecca Rauter

Tap For Ingredients

Method

Shred or roughly chop the pork. Peel and finely chop the garlic and ginger. Trim and finely slice the whites and greens of the spring onions.
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 sambal olek (or use 2 fresh red chillies, deseeded and finely chopped instead) and cook for a couple more minutes.
Add the noodles, pork and peas to the pan and heat through, stirring well. Squeeze over the lime, toss together well, then serve.