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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.

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE VEGETABLES:

Slice the root end off the bok choy and discard. Slice the stem into ½ cm slices, chop the leaves roughly and set aside. Roughly chop the coriander including stalks and set aside.
2. TO COOK THE NOODLES:

Using your hands, gently separate the hokkien noodles. Add to a bowl, pour over the boiling water and sit for 1-2 mins. Drain well into a sieve.
3. 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 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 bok choy, cook for 2-3 mins mixing gently to combine. Add Korean sour sauce, baby spinach and hokkien noodles cook for an extra 2 mins mixing until spinach are 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 a sprinkle of mung beans, sesame seeds & crispy shallot and chopped coriander.