Ginger Pork and Cabbage Noodles (Print version)
Ground pork, shredded cabbage and egg noodles come together in a quick ginger sauce.
# Ingredients:
Ingredients
01 -
250 g dried egg noodles
02 -
400 g ground pork
03 -
400 g cabbage, thinly sliced
04 -
1 carrot, cut into thin strips
05 -
2 garlic cloves, minced
06 -
1 tbsp grated fresh ginger
07 -
2 tbsp neutral oil
08 -
3 tbsp reduced-sodium soy sauce
09 -
1 tbsp rice vinegar
10 -
1 tsp sesame oil
11 -
2 spring onions, sliced
12 -
¼ tsp black pepper
# Instructions:
01 -
Cook noodles according to the package until just tender. Reserve 100 ml cooking water, then drain.
02 -
Heat one tablespoon neutral oil in a large deep skillet over medium-high heat. Add ground pork and cook 6–8 minutes, breaking it apart, until no pink remains and it reaches 71°C / 160°F. Transfer to a bowl.
03 -
Add the remaining neutral oil to the skillet. Stir-fry cabbage and carrot for 5–7 minutes until softened with a little bite.
04 -
Add garlic and ginger and stir for 30 seconds. Return pork and its juices to the skillet.
05 -
Mix soy sauce, rice vinegar, sesame oil and pepper. Add with the noodles and toss over medium heat for 1–2 minutes. Add reserved noodle water a splash at a time only if needed to loosen; the sauce should coat rather than pool.
06 -
Fold in spring onions and serve hot. Refrigerate leftovers within two hours for up to three days; reheat until steaming throughout.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.