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Pork fried noodles

Pork fried noodles

With ginger, spring onions & peas

Pork fried noodles

20 mins
Super easy

serves 4

About the recipe

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Rebecca Rauter

Ingredients

150g leftover higher-welfare roast pork

2 cloves of garlic

3cm piece of ginger

1 bunch of spring onions

50g frozen peas

2 tablespoons peanut or sunflower oil

2 tablespoons sambal oelek

300g ready-prepared rice vermicelli

1 lime

Method

  1. 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.
  2. 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.
  3. Pour the oil into a large frying pan add garlic, ginger, spring onion, and cook for a couple of minutes.
  4. Stir in sambal olek (or use 2 fresh red chillies, deseeded and finely chopped instead) and cook for a couple more minutes.
  5. Add the noodles, pork and peas to the pan and heat through, stirring well. Squeeze over the lime, toss together well, then serve.

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