Put down the take-away menu! This simple noodle bowl delivers all those savoury, umami-rich flavours in little more than half an hour.
Ingreadient :
- 400g pack Slow Cooked Pork Shoulder With Miso Maple Glaze
- 1 tbsp Essential Vegetable Oil
- 2 sweetcorn on the cob (or 250g frozen or canned sweetcorn, drained)
- 1 bunch Essential Salad Onions, trimmed and cut into 2-3cm pieces
- 2 pack 2x150g Straight To Wok Udon Noodles
- 2 tbsp Cooks' Ingredients Reduced Salt Light Soy Sauce
- 1 Essential Lime, juice
- Chiu Chow chilli oil, to serve (optional)
Direction :
- Preheat the oven to 200ºC, gas mark 6. Cook the pork according to pack instructions (30 minutes in total).
- About 5 minutes before the pork is ready, heat the oil in a large frying pan or wok over a high heat. Cut the kernels from the corn cob, if using. Add the sweetcorn kernels to the pan. Stir fry for 2-3 minutes until golden in places, then add the salad onions and fry for 2 minutes more, until piping hot throughout.
- Add the noodles to the pan and stir fry with the vegetables for 1 minute. Take the pan from the heat for a moment while you shred the pork using 2 forks, then add it to the pan with any cooking juices and the soy sauce. Toss over the heat for 1 minute, then add the lime juice. Drizzle a little chilli oil on top (if using).
