I can't resist a mid-week noodle treat! Char siu roast pork noodle soupis out of my latest book, Ching's Fast Food and once prepped and marinated is super-quick to cook - ideal for a mid-week after work indulgence. Enjoy x
Prep time: 10 minutes, plus 20 minutes for marinating l Cook in: 20 minutes l Serves: 2
2 pork fillets
200g (7oz) dried udon (flat
wheat-flour) noodles
1 tbsp of toasted sesame oil
600ml (1 pint) vegetable stock
2 small pak choy, leaves
separated
1 spring onion, finely sliced
2 small handfuls of bean
sprouts
For the marinade
2 cloves of garlic, finely
chopped
1 tbsp of peeled and grated
root ginger
2 tbsps of yellow bean sauce
2 tbsps of runny honey
2 tbsps of light soy sauce
2 tbsps of Shaohsing rice wine
or dry sherry
½ tsp of dark soy sauce
2 tbsps of groundnut oil
1. Put all the ingredients for the marinade into a bowl and stir
to combine. Add the pork and turn to coat, then cover the
bowl and leave to marinate for 20 minutes.
2. In the meantime, preheat the oven to 200°C (400°F),
gas mark 6.
3. Heat a griddle pan or frying pan on a high heat, and when it
begins to smoke, cook the pork for 2 minutes on each side
or until the outside edges are glazed and sticky. Transfer the
pork to a roasting tin and roast in the oven for 12 minutes.
Leave to rest for 5 minutes and then slice.
4. Meanwhile, cook the noodles in a saucepan of boiling
water for 2–3 minutes until al dente, or according to the
instructions on the packet. Drain, then rinse under cold
running water and drain again. Drizzle with the toasted
sesame oil and toss together to prevent the noodles from
sticking to each other.
5. Pour the vegetable stock into a separate saucepan and bring
to the boil. Add the pak choy leaves and sliced spring onion
and remove from the heat.
6. Divide the cooked noodles between two bowls, add a handful
of bean sprouts to each bowl and ladle over the soup stock
with the pak choy leaves and spring onion. Top with the
sliced roast pork and serve immediately.
