The world of meal hybrids just found another success story.
150 grams Pork loin
1 serving Egg Noddles half cooked
A handful Flat Peas (mangetout)
2 Garlic cloves minced
1/2 red Onions minced
3 tablespoons Soy
2 tablespoons Rice wine
1/2 teaspoon sesame oil
1 teaspoon White pepper
2 Spring onions chopped
1/2 teaspoon sugar
2 tablespoons Sugar
4 tablespoons mirin
2 tablespoons of sweet thai chili sauce
2 tablespoons soy sauce
1/3 cup Pineapple chunks
1/3 cup pineapple juice
1 tablespoon cider vinegar
Fry the sliced pork, cook half way, and season with 1 tablespoon soy sauce and sesame oil.
Remove the pork
Same pan, fry the garlic, onions and flat peas with some peanut oil. Once cooked add in the rice wine, white pepper, spring onions, rest of the soy sauce and sugar. Add in the noodles and toss.
In another pot add all sauce ingredients. Get it to a nice thick consistency. Add in the pineapple chunks and the pork. Make sure it cooks through.
Plate the noodle mix. Top with pork. Top with spring onions.
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