7-MINUTE PORK & PINEAPPLE NOODLES , healthy, vegan option

When the body's demanding carbs, this Almost-Instant meal makes a healthy, satisfying dish 

Stir Fried Noodles with Pork and Mixed Vegetables
'Love the combo of pineapple, pork, veg & noodles; I'd have this again' Retired writer

Stir fries are the classic go-to dish when time is of the essence and the tummy is complaining loudly.  This multi-textured, multi-favoured noodle dish - unusual in that pineapple tempers the sweetness of pork - takes only minutes.  

It's versatile.  Add chilli or not as you like.  If there are no noodles to hand, serve with steamed white rice.  67 used leftover roast pork 'cause that's what was in the fridge but chicken will be fine, as will firm tofu.  Lightly poached pork or chicken mince meatballs is another option.  Raw meat can also be used but will obviously take longer to cook.   Beef, however, doesn't really go well with pineapple.   

The packaged mixed veg (carrots, tender stem broccoli & mange toute, all in one packet and virtually ready) saves  time.  It's the perfect mix but tinned corn can be added and/or small cauliflower florets or green beans or baby tomatoes.

Whatever; the dish will please with its lovely layers of flavour.

Cost: £1. 25 upwards, depending on whether you have to buy meat
Feeds: 1 but multiplies easily

Ingred:
   1 nest of med egg noodles, dried
   1 80gm/2.8oz package mixed veg (tender stem broccoli, carrot sticks, mange tout)
   100-200 gm/3.5-7oz thinly sliced leftover roast pork or chicken/firm tofu OR raw pork or chicken
    a handful frozen fresh pineapple wedges (67 has bags of fresh pineapple in the freezer) or equiv drained, tinned
   1/8-1/4 tsp chilli flakes or half a small chilli, de-seeded and finely diced (opt)
   1-2 tablespoons corn or rice flour (the higher the amount, the thicker the gravy)
   1-2 tbsp dry sherry (opt)  
   1 tbsp reduced salt soy sauce (Amoy or Pearl River Bridge) 
   water

Garnish: 1 green onion, finely sliced (opt)
  
Method:

1. Pour boiling water over noodles in a bowl; leave 5 minutes
2. Pare off bottoms of tenderstem broccoli, cut carrots in two vertically, de-string mange tout
3. Mix corn or rice flour with sherry, soy sauce and a few tablespoons cold water to form a slurry; set aside
4. Heat a large pan over high heat; add broccoli, carrots & cauliflower if using with a couple of tablespoons of water; cover, leave 2 mins or until nearly done
5. Decant into a bowl with any remaining liquid
6. Spray pan lightly with veg oil (not olive; peanut/groundnut oil is good)
7. Stir fry mange tout & green beans, if using, about a minute or until bright green; set aside with other veg
8. Reduce heat to med high; spray lightly with oil, add meat, leave until bottom is brown & crusty; flip and add veg & liquid plus pineapple; fry, scraping up bits on the bottom, stirring for a min or so
9. Drain noodles
10. Add cornflour slurry to the pan; stir; add up to a quarter cup of water, depending on how thick you like your gravy
11. Stir in noodles; mix thoroughly; serve
12. Garnish with finely sliced green onion (opt) 

Tips:

• if pineapple is not your thing, replace with orange segments or leave it out
• for information on Asian Noodles, see How to...Use Your Noodle/s

Please leave a Comment in the box below

These recipes have  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.