Dinner recipe
A pork mince noodle stir-fry with green beans, carrots, ginger, soy, honey, spring onions, and lime.
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Ingredients
30cm 5l non-stick deep saute pan, 5l saucepan reused from beans for noodles, colander, tongs, measuring jug, scales, grater, knife, board and clean probe thermometer
Method
For more than four servings, repeat batches of no more than four. Divide displayed ingredients and method totals between batches; keep 250g maximum meat batches, pan sizes and per-batch times fixed. Allow extra elapsed time. Trim and halve beans. Use a vegetable peeler to make thin carrot ribbons; finely slice the remaining core. Slice spring onions, keeping white and green parts separate. Grate peeled garlic and fresh ginger. Measure 2g lime zest and 30ml juice. Keep raw pork chilled until needed. Mix all soy sauce, honey, rice vinegar, black pepper, all 2g zest and 15ml lime juice in a bowl. No extra salt is needed with the soy sauce.
Bring 1000ml water to the boil in the 5l saucepan. Add all beans, return to the boil and simmer 4 minutes, or follow the packet if longer, until tender with a little bite. Drain and discard water.
Measure 7.5ml vegetable oil for the meat, dividing it between two equal batches. Heat each share in the 30cm 5l pan over medium-high heat. Fry pork in batches of no more than 250g for 6–8 minutes, breaking up clumps, until browned. Check the thickest clumps reach 75°C for 30 seconds with a clean probe; continue cooking and recheck if needed. Transfer cooked pork and juices to a clean bowl.
After removing the last pork batch, bring 2500ml fresh water to the boil in the emptied 5l saucepan. Remove from heat, add all dry noodles and soak 6–7 minutes, stirring to separate, or follow the packet. Drain well. Cook the vegetables while noodles soften.
Reduce heat to medium. Heat remaining 7.5ml vegetable oil. Add all carrots and spring onion whites; stir-fry 3 minutes until softened. Add all garlic and ginger for 1 minute, stirring to avoid burning.
Transfer cooked vegetables to the pork bowl and add all drained beans. Divide this mixture, the drained noodles and sauce into two equal portions. Return one portion of each to the pan and toss over medium-high heat 2 minutes until steaming hot and lightly coated. Serve that batch, then repeat with the remaining portions; do not crowd everything into the pan at once.
Divide all cooked noodles, pork and vegetables evenly between the intended servings. Spoon over remaining 15ml lime juice and scatter all spring onion greens over the bowls, dividing these between both batches.
