Ingredients card / Shopping list
270g Hakubaku somen noodles
400g Pork fillet (cut into thin strips)
1tsp Fresh ginger (grated)
8 Baby bokchoy leaves (thick veins removed then cut in half)
8 Baby spinach leaves
2tbsp Olive oil
3tsp Fresh ginger juice
60ml Japanese soy sauce
Sesame seeds (toasted) for garnish
4 sprigs Fresh parsley (for garnish)
Recipe By: Hakubaku
Serves 4 adultsIntroduction
Fresh ginger makes this meal really take off - delicious!
NOTE:-To make ginger juice, take 3tbsp of freshly grated ginger and squeeze to extract juice. This should yield 3tsp of ginger juice.
In a medium- sized bowl, combine the sugar, fresh grated ginger, soy sauce and sake.
Stir until sugar is dissolved.
Add the pork strips to the marinade and allow to stand for no longer than 10 minutes (pork can become tough if left any longer).
Using a colander, drain the pork, reserving marinade in a bowl.
STEP TWO:SOMEN NOODLES
Cook noodles according to packet instructions.
Drain, then set aside keeping warm.
Heat oil in wok.
Stir-fry pork for 3 minutes.
Add bokchoy, spinach, reserved marinade and ginger juice, stirring until hot.
Divide the somen noodles between 4 deep serving bowls.
Place pork stir-fry on top.
Garnish with a sprinkling of toasted sesame seeds and sprigs of fresh parsley.