This is Gok’s super speedy noodles with pork recipe, and I have to say it really is delicious. In his show he always mentions the holy trinity of chinese cooking – ginger, spring onions (shallots) and garlic, and I really saw why when I combined them in my wok and this absolutely delicious sizzle of flavour rose up to greet my nose. I also cheated a little as I wanted my carrot cooked – and not a garnish, so I added extra carrot and put it in when you’re sort of stewing the garlic and ginger. Overall it’s a delicious and flavoursome dish that I cooked in under fifteen minutes!
Super Speedy Noodles with Pork
Serves: 4, prep: 5 mins, cook: 7 mins
- 300-400g pork fillet or tenderloin, cut into strips
- Salt and ground white pepper
- Neutral oil such as groundnut, for frying
- 3cm knob of ginger, peeled and julienned
- 2-3 cloves garlic, finely chopped
- ½ – 1 tbsp Chinese shrimp paste (replace with 1 tbsp dried shrimp, soaked and ground if unavailable) – use more if you like a stronger taste
- ½ – 1 tbsp light soy sauce, or to taste
- ½ – 1 tbsp fish sauce, or to taste
- 400g fresh thin egg noodles
- 1 carrot, peeled and finely julienned
- 2 spring onions, trimmed and finely julienned
- Sesame oil
- Roughly chopped coriander, to garnish
- Add the strips of pork to a hot, oiled wok and stir-fry over a medium high heat. Season and cook until the pork is sealed but not quite cooked through, about 45 seconds. Remove and set to one side.
- Reheat the wok over a high heat and add a dash of oil. Add the ginger and garlic and stir-fry for 20 seconds until softened a little. Add the shrimp paste (or soaked ground dried shrimp is using) and continue to stir-fry until aromatic – about 2 minutes.
- Add a glug of water to create a sauce. Add the soy sauce and fish sauce (you may not need the fish sauce, depending on how strong your brand of fish paste is) and cook for 10 seconds then adjust the seasoning if necessary.
- Separate the noodles and toss through the wok for a minute to warm through and coat in the sauce. Then add the pork and stir through quickly to warm. Once warm, remove from the heat and garnish with the raw carrot and spring onion. Season with a couple of drops of sesame oil and serve garnished with roughly chopped coriander leaves.