WHITE PEPPER PORK, VEGGIES & NOODLES
TOTAL FIBRE: 34gm
FIBRE PER SERVE: 8.5gm
PREP TIME: 15min
COOK TIME: 15min
PLANT BASED INGREDIENTS: 11
- Pork Fillet (400gm)
- Squeezy lemon grass (1 Tbsp)
- Ground white pepper (2 Tsp)
- Pinch of Sea Salt
- Rice vermicelli noodles (1 Packet)
- Grapeseed oil
- Spring onions (1 Bunch)
- 1 Red Onion
- Ginger (3cm Knob)
- Garlic (3 Cloves) / Squeezy Garlic (1 Tsp)
- Broccolini (2 Bunches)
- Baby spinach leaves (5 Cups)
- Bok choy (1 Bunch)
- Light Soy Sauce
- Basil (1 Bunch)
WHAT TO PREP
Finely slice the pork fillet into thin strips. Take off any excess fat.
HOW TO PUT TOGETHER / COOKING
In a large bowl add the lemon grass, white pepper, a few good pinches of sea salt & a drizzle of grapeseed oil. Mix into a paste then add the pork strips & make sure they are well coated. Let this sit for 30 minutes (or over-night if you remember to do the day before)
Meanwhile, boil some water & put the noodles in a large bowl, pour boiling water over them. Let them sit in there until softened but not soggy. Drain under cold water well, separate them with your hands so they stay separated. Let these sit in a bowl until needed.
Finely chop the spring onions, ginger, garlic & red onion. Put aside in a bowl, while you prep the other veggies.
Roughly chop the broccolini & the bok choy. Lay them in a tray & separate the stalks & leafy tops. Add the spinach to the tray & rip off 2 cups of basil leaves, add these to the leafy end of the tray. Having everything prepped makes it easy to wok fry with success!!
Get a non-stick frying pan & a wok out. Put the frying pan on high heat, no oil.
Put the wok on medium heat, add a tablespoon of oil & the spring onion, garlic, ginger, red onion mixture & let it saute until soft. About 5-8 minutes.
At this point your frying pan will be HOT, add the pork fillets, let them sizzle hard & then turn the heat down a bit, move around so the strips are separate. Keep an eye on the pork & move it about every few minutes. You want it to get a yummy browned outer coating.
Turn the wok heat up higher & add the noodles (you may not need the whole lot, use your judgment here, it depends on wok size, appetite etc) Add a teaspoon or so of soy sauce, a pinch of salt & more white pepper. Toss well on high heat, then add the stalk parts of your greens tray. Let these cook on high tossing as you go.
Taste a stalk of the broccolini & if it’s tender, tip in all the leafy greens. (if it’s still firm, cook for a bit longer) Put the lid on for 2 minute then take it off & toss all the veggies & noodles well. Add another teaspoon of soy sauce, don’t over do it or it will drown the taste of the veggies. Taste as you go!!!
The pork should be cooked & nicely caramelised by now. If it’s ready before the noodles & veggies turn off the heat & let it rest in the frying pan. This will make it even more delicious & tender.
Serve the veggies & noodles in a big bowl & top with the pork fillet, don’t forget the juices in the pan, drizzle them on too.