This dish is a rare thing in our house, something which is healthy and which everyone likes. Granted, my youngest picks out the prawns, but otherwise we all eat this and it’s insane the amount of veg we seem to consume without complaining.
You can make this with any sort of noodle – cooked separately and added at the latter stages. If you use soba – which I do, sometimes – cook them carefully and rinse in cold water before adding, as otherwise they stick together. I do have ‘straight to wok’ noodles in the cupboard for this dish as it makes the whole thing ludicruously easy. Other than the chopping – which you could do in advance.
It’s adapted from a Delicious magazine recipe. I add more veg and omit the chillies.
Two teaspoons of olive oil
300g of free range, good pork mince
Three quarters of a teaspoon of Chinese five spice powder
Two and a half teaspoons of curry powder
180g (I confess here I just tend to add whatever the packet contains) prawns – if raw cook them for a bit longer, until pink. If already cooked add at the end as stipulated.
About 150g carrots which I julienne, but you can slice thinly
(a red chilli if you want to use it)
300g or thereabouts of ready cooked or straight to wok noodles
250g pak choi or other green veg – I find very thinly sliced button hole kale is really good here
2 courgettes, julienned or thinly sliced
Four spring onions, sliced thinly
One and a half tablespoons of soy sauce
This is what you do
Have everything ready for one and don’t make the mistake I did first time round…
Heat the oil in a wok on high, cook the pork mince for about 2-3 minutes, until browned. Now turn the heat down and add the spices, stir fry and cook for a couple more minutes.
Now add the veg in the order it takes to cook. So I add the green veg first, cook for a couple of minutes with the prawns if raw, then the carrots, courgettes and finally the prawns if they are already cooked. (Add the chilli here if you are using it, it should be thinly sliced.) Stir fry everything for a minute or two.
Then add the ready cooked noodles with two tablespons of water and the spring onions and just before you serve – which is immediately – you add the soy sauce.
This feeds four big eaters, slightly more if you are more restrained about it.