Pork with Peanut noodles

Even enthusiastic cooks need quick cook recipes, the kind you can use after a hard day at work. I’ve designed this to use just a wok to avoid a “traffic jam” of dirty pots and pans in your sink. I finished the dish by using ready made stir fry noodles to make it even easier.

Ingredients
250g (10oz) Pork fillet
1 pack of medium stir-fry noodles
1 dessertspoon of chopped ginger
1dessertspoon of chopped garlic
1 green chilli, deseeded and chopped
˝ large red pepper deseeded and sliced thinly
150ml chicken stock
3tbsp crunchy peanut butter
1 dessertspoon of chopped coriander
100g (4oz) bean sprouts
1tbsp vegetable oil
Soy sauce

1. Trim off any fat or sinew from the pork fillet, then cut the pork into thick matchstick size pieces.
2. Heat a non-stick wok on a medium heat, then add the oil, garlic, ginger and stir for one minute.
3. Add the pork and continue to move the ingredients around the wok to prevent the ginger and garlic from burning.
4. Cook the pork until it is lightly browned then pour the mixture into a large bowl.
5. Wipe out the wok, then return to the heat adding the chicken stock and bring it to a boil.
6. Add the peanut butter stirring well, and simmer until the sauce is thick enough to coat the back of your spoon.
7. Turn the heat down to low and add the red pepper and green chilli.
8. Cook the sauce for 3-4 minutes then add the pork mixture and the wok noodles and stir occasionally.
To serve
When the pork is hot add the coriander, bean sprouts and a few drops of soy sauce and serve.

Chef’s Tips
I used pork fillet because it is very lean and it cook quickly though you could substitute a different cut of port such a loin….though must cut this longer because it’s a tougher cut of meat.

The pretty decorations on the top of the dish are simply deep fried carrot and parsnips, if you wish to do them this is how.
Use a speed peeler to cut thin regular strips from the a carrot and a parsnip, then lay them on paper towel and sprinkle very little salt on them then cover with a second sheet of towel.
*This is to absorb the moisture the salt draws out. After a few minutes pat the vegetable strips dry with more towel and then deep fry first the parsnip then the carrot.
They might seem still a little limp when you remove them from the oil but they will crisp up on some towel after a few minutes.