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Ginger pork

Name: Ginger pork
Cook time: 25 min
Yield: 4

with Hokkien noodles and a Korean sour sauce

Ready in around 25 mins

RECIPE FACT:

Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans.

Nutritional Info:

Energy: 2134kj (511Kcal)
Protein: 47g
Carbohydrate: 58g
Fat: 10g
Contains: Gluten, Soy, Sesame

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE VEGETABLES AND COOK THE NOODLES:

Place the Hokkien noodles in a heat resistant bowl, pour over the boiling water and sit for 4-5 mins. Using a fork, gently separate the noodles. Drain well into a sieve. Cut the roasted capsicums in ½ cm slices. Roughly chop the coriander including stalks and set aside.
2. TO COOK THE PORK:

Heat a non-stick frying pan or wok with a drizzle of oil over a medium heat. Once hot add the ginger paste and cook for 1-2 mins. Increase the heat to high, add the pork mince and season with salt, cook for 5 mins, breaking up any large clumps of meat with a wooden spoon. Add the edamame and roasted capsicum slices, cook for 2 mins mixing gently to combine. Add the Korean sour sauce, baby spinach and Hokkien noodles then cook for an extra 2 mins mixing until spinach has wilted.
TO SERVE:

Using a pair of tongs twist the noodles into a bowl. Top with ginger pork and vegetables. Spoon over any pan juice. Finish with mung beans, a sprinkle of sesame seeds & crispy shallot and chopped coriander.