Ginger and Black Bean Pork With Noodles |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is such a great and quick mid week dinner to prepare. I like to use Lee Kum Kee's Black Bean Garlic Sauce, but any black bean sauce will do. Also you can substitute the pork with ground/mince chicken if you prefer. Ingredients:
2 tablespoons vegetable oil |
2 teaspoons grated gingerroot |
2 tablespoons black bean sauce |
500 g pork mince |
1 cup water |
1/2 teaspoon sugar |
400 g udon noodles (or similar) |
chopped fresh coriander |
Directions:
1. Heat vegetable oil in a wok or frying pan and cook ginger and black bean sauce for 1 minute.
2. Add the pork mince and stir-fry over high heat for 4-5 minutes or until pork is browned.
3. Add the water and sugar and bring to the boil and cook for 4-5 minutes, until the mixture is thick and most of the liquid has almost evaporated.
4. Prepare the noodles according to packet. I use the noodles that don't require pre-cooking or soaking. Add to the pork mixture and heat through.
5. Sprinkle with chopped coriander.
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