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Ok, if you, like me, have been drawn in by the 'pork belly fever' gripping the UK (see here), you may have some left over and want to know what to do with it, this is simple, quick and tasty! Feel free to add ginger or anything else you fancy.
Ingredients
Makes 0 servings
- Leftover pork belly
- Peppers (green, red, yellow)
- Carrots
- Medium noodles (1 block/person)
- 1 bird eye chilli
- 1 clove garlic
- Peanut dipping sauce
- Sunflower/vegetable oil
- Chopped coriander to garnish
- Soy sauce
Preparation
Preparation:
Slice the peppers thinly, cut the carrots into julienne batons (very small matchsticks), and the pork into very fine strips.
Chop the chilli and garlic.
Cooking:
Place noodles into a large pan of salted, boiling water (cook for around 4 minutes once water comes back up to boil.
Add pork to hot oil in a large wok, fry for one minute before adding garlic and chilli. After a couple of minutes add the veg.
Once all is nearly cooked, add a few generous tablespoons of the peanut dipping sauce, remove from the heat and stir through.
Assembly:
Drain the noodles, reserving a little cooking water, and add to wok. Return to heat, adding a couple of tablespoons of cooking water, and stir to combine.
Serve:
Topped with the chopped coriander, and a little soy sauce to taste.
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