Burmese Pork and Noodles
This has to be your next, healthy, mid-week meal.
It is as if you grabbed takeaway on the way home, achieved with so little prep and 30-minutes of simmering: enough to pour that second glass of wine and squint to the weekend.
We minced a lean pork fillet (using a food processor) and it was awesome. Healthy, great consistency, the whole bit.
Add the noodles, the sauces and plenty of condiments and this is as fun as it is tasty.
Should I stop?
2 tbsp peanut oil
500 pork scotch fillet, minced or finely chopped
1 red onion, finely chopped
2 garlic cloves, finely chopped
¼ tsp turmeric
1 star anise
4 tomatoes, coarsely chopped
125ml chicken stock
1 tbsp light soy sauce
2 tsp fish sauce
200gm dried rice noodles
50gm snow pea sprouts
Roasted and salted peanuts, chopped
Red chilli flakes
- Heat half the oil in a wok over a high heat. Stir-fry the pork for 5 minutes until golden. Set aside, draining the liquid.
- Wipe clean the wok and add the remaining oil, over a medium heat. Add the onions and garlic and stir-fry for a few minutes until soft. Add the turmeric and star anise and toss to combine.
- Add the pork, tomato and stock. Simmer for 30 minutes until the liquid is largely reduced. Stir through the soy and fish sauces. Season with salt as necessary.
- Cook the noodles following the instructions and drain.
- Divide the noodles and pork mixture among 4 bowls and top with the sprouts, peanuts and chilli flakes.