What I love about the internet is that you can search quickly for a recipe based on what’s in your fridge. There’s no trawling through badly indexed recipe books in the vague hope of finding something suitable.
And the internet is exactly how I found this one – in a rush when we were starving and my husband was reaching for the takeaway menu.
It’s not going to win any gourmet awards but it’s perfectly tasty and a good dish to have in your repertoire of quick, easy (and relatively nutritious) weekday dinners.
Noodles with kale, pork and sesame
- 2 teaspoons of sesame seeds
- 250g of pork mince
- 200g of kale, finely chopped
- 1 red chilli, finely sliced (or ¼ teaspoons of dried chilli flakes)
- 1 large garlic clove, finely chopped
- A thumb sized piece of fresh root ginger, finely chopped
- 1 teaspoon of toasted sesame oil
- 1 ½ tablespoons of kecap manis (Malaysian sweet soy sauce – or use regular soy sauce with a teaspoon of sugar)
- 3 spring onions, trimmed and shredded
- A pack of straight to wok noodles (I buy mine from Lidl, you get two small portions in a pack and I use both)
Optional (i.e. don’t be put off making this if you don’t have these in your fridge)
- A tablespoon of fresh mint, chopped
- A tablespoon of fresh coriander, chopped
- Lime wedges or bottled lime juice, to serve
Put the kale in a small saucepan, add a tiny splash of water, put a lid on and turn the heat up high until the water is steaming. Then turn off the heat and leave for a few minutes to wilt.
Stir fry the sesame seeds and pork mince until cooked through and a deep brown colour (about 5 minutes on high). You should not need any extra oil as the mince has a high enough fat content as it is.
Add the kale, chilli, garlic and ginger to the pan and stir over a high heat for a few minutes. Add the kecap manis and sesame oil and stir again. Then add the noodles and stir fry until the noodles are cooked through. Finally add the spring onions and fresh herbs and mix well.
Serve with lime wedges.