Marinated pork noodles

The marinade plays a much more important role than just flavouring the dish in a stir fry, this collection of ingredients tenderise and protect the meat so it’s quick cooking time leave it tender and juicy not dry and chewy.

  • Marinade
  • 2 tsp soy
  • 2 tsp rice wine vinegar
  • 1tsp Chinese 5 spice
  • 2 tsp Cornmeal
  • 2 cm Ginger
  • 1 clove Garlic
  • 270g pork tenderloin stir fry
  • 1/4 red onion finely shredded
  • 200g purple sprouting broccoli, ends removed and large pieces sliced lengthways
  • 50g Cashew nuts
  • 2 nests of rice noodles
  1. Take half the marinade and mix with the pork in a large bowl. There should be just enough marinade to coat the meat. Cover and refrigerate for at least 30 mins
  2. Pour boiling water over the rice noodles and soak for 3 minutes. Drain and rinse
  3. Finely chop the cashews and toast in a dry pan for a minute or two, set aside.
  4. Add sprouting broccoli to a pan of boiling water, bring to the boil for one minute then drain and set aside.
  5. Add a tbsp oil to a wok and get it smoking hot
  6. Add the sliced ginger and fry for a minute, remove from the pan and discard
  7. Add the pork in one layer, and leave still for ten seconds to brown, then move briskly to cook all over for 2-3 minutes, remove and set aside.
  8. Add a little more oil and stir fry the onion and broccoli for 2-3 minutes, add the garlic and stir through.
  9. Check the largest piece of pork is cooked through before adding it back to the pan with any juices, if it is, add the noodles, and remaining marinade. If you are happy the pork is cooked, simply allow the marinade to thicken and coat the noodles (about a minute). If the pork needs a little longer, hold back the marinade and noodles for long enough to finish cooking the meat.
  10. Serve sprinkled with the toasted cashews