Ginger And Black Bean Pork With Noodles Recipes

Steps:

• Heat the vegetable oil in a large pan then add the garlic cloves, grated ginger and chopped large red chilli. Cook for 1-2 minutes until softened. Add the minced pork and cook, stirring, for 4-5 minutes until browned. Stir in a jar of black bean sauce and cook for 3-4 minutes. Meanwhile, cook the rice noodles according to pack instructions. Drain and toss with the pork and shredded spring onions.

Steps:

• Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
• Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
• Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
• Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
• Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
• Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.

Steps:

• Heat vegetable oil in a wok or frying pan and cook ginger and black bean sauce for 1 minute.
• Add the pork mince and stir-fry over high heat for 4-5 minutes or until pork is browned.
• Add the water and sugar and bring to the boil and cook for 4-5 minutes, until the mixture is thick and most of the liquid has almost evaporated.
• Prepare the noodles according to packet. I use the noodles that don't require pre-cooking or soaking. Add to the pork mixture and heat through.
• Sprinkle with chopped coriander.

Steps:

• Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
• Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.

Steps:

• Heat some oil in a wok/large pan and fry the Ginger, Mustard and Garlic for 2 minutes.
• Add the pork and chilli and stir fry for 3-4 minutes until the pork is browned. Meanwhile cook the rice noodles according to packet instructions.
• When the pork is browned toss in the Black Bean Sauce and stir fry for another 4 minutes. After two minutes put in the Baby Corn and Mange Tous and fry them for the last 2 minutes.
• Drain the noodles and put into wok/pan, toss with the sauce and serve.