STIR FRIED CUCUMBER & PORK/CHICKEN WITH NOODLES, Wheat-free, Easy-peasy, Healthy, Optional: Vegetarian or Vegan

Cooked Cucumber Combo, Unusual and Delicious

Stir-fried Cucumber & Pork with Rice Noodles 

This recipe is an intriguing way to serve cucumber but the results are delicious -- crunchy, savoury and with a hint of sweetness.   

It's healthy, too.  Cucumber is low-calorie of course but pork fillet (used here) is also surprisingly low in fat. Pork chops or loin of pork are ok so long as all fat is cut away but avoid belly or shoulder of pork, which will be high in fat and cholesterol.   

Chicken breast or beef can replace pork; vegetarians and vegans can use tofu, preferably firm. 

The noodles in the picture are M&S rice vermicelli (wheat & egg-free); similar noodles are available in Chinatowns. (See Know Your Noodle(s) -- How To on the Nav Bar) Egg noodles are also fine, as is rice but carbs are optional in any stir-fried dish.  

This dish is perfect for a quick nutritious meal.  Prepare everything before you start cooking and the dish will ready in 15 minutes.

Cost: £2.50
Serves:  2-3

Equipment: two large non-stick frying pans. one with a close fitting lid. 

Ingred:

      150-250 gm/ 2-4 oz pork fillet
      1 tbsp reduced (not low) salt soy sauce
      1 tbsp sherry/white wine/grape juice

      1 pad rice vermicelli

      1 whole cucumber

      1/2 tsp grated garlic
      1/2 tsp grated ginger     
      1/2 tsp chilli flakes (opt) OR
      1/2 fresh chilli, de-seeded & finely diced (opt)               

      1 tbsp corn flour
      4-6 tbsp cold water
      1/2-1 tbsp soy sauce (opt)

      groundnut or other non-olive vegetable oil

      1 tbsp sesame seeds (opt)
      1 tsp toasted sesame oil (opt)

 Method:

1. Mix soy sauce & sherry in a medium bowl 
2. Slice pork thinly across the grain; add to soy-sherry mix. Stir; each slice should touch the marinade.  Leave 20 mins
3. Pour boiling water over rice vermicelli, leave for 5 mins; drain, rinse and set aside 
4. In a separate bowl, mix cornstarch with cold water.  Set aside.  
5. Meanwhile, heat a wide non-stick fry pan over high heat
6. Halve cucumber vertically.  Remove seeds, using a spoon.
7. Place cucumber flat side down and slice into 1/2 inch/1 cm pieces, on a slight angle 
8. When pan is very hot, spray with groundnut oil 
9. Add cucumber in one layer if poss; leave for 1-2 mins without stirring till cucumber takes on some colour.  Turn slices, leave for 30-40 secs.
10. Decant into a bowl, set aside
11. Spray pan with a little more oil if needed.  Add pork slices in one layer; leave 1-2 mins to take on some colour
12. Flip meat slices; stir quickly.  Add cucumber, grated ginger and garlic.  Toss and stir.  Put a lid on the pan; turn heat down to medium and leave for 1-2 mins.
13. Heat another frying pan.  When hot, generously spray with groundnut oil.  Add noodles in a wide circle.  On medium high heat, leave to crisp and take on a bit of colour.  
14. Check cucumber/pork mix for seasoning.  Add pepper, a bit of salt & chilli if using.
15. Stir cornstarch mix, add extra soy sauce if using (but not if there are blood pressure issues), and pour over cucumber & pork.  A thick gravy should form quite quickly; if too thick add water, a little at a time until the desired thickness is reached.  Stir.
16. Arrange noodles around the edge of a large platter or bowl. Decant cucumber, pork and gravy mix into the centre.
17. Sprinkle with sesame seeds & toasted sesame oil, if using. 
18. Serve with extra reduced salt soy on the table.

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.