Dinner recipe
Pork noodles with pepper and carrot in a sweet chilli and ginger sauce, finished with spring onion.
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Ingredients
30cm 5l non-stick deep saute pan, 5l noodle saucepan and colander, large mixing bowl, tongs, scales, measuring jug, knife, board, grater 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 meat limits, pan sizes and per-batch times fixed. Allow extra elapsed time. Peel carrots into thin ribbons and finely slice the core. Cut peppers into 5mm strips. Slice spring onions, keeping white and green parts separate. Crush garlic and grate fresh ginger. Mix all soy sauce, sweet chilli sauce, black pepper and 30ml water. Keep raw pork chilled until cooking.
Measure 7.5ml sunflower oil for the meat. Divide it between two equal pork batches. Heat each share in the 30cm 5l pan over medium-high heat. Fry pork in batches no larger 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 each cooked batch and juices to a clean large bowl.
Near the end of the last pork batch, bring 2500ml water to the boil in the 5l saucepan. Remove from heat, add all dry noodles and soak 6–7 minutes, stirring to separate, or follow the packet. Drain well. Use promptly once the vegetables are ready.
Reduce pan heat to medium. Add remaining 7.5ml sunflower oil and all carrot ribbons, pepper and spring onion whites. Stir-fry 5–6 minutes until softened, then add all garlic and ginger for 1 minute, stirring to avoid burning. Transfer to the pork bowl.
Divide the cooked pork and vegetables, the drained noodles and the sauce into two equal portions. Add one portion of each to the pan and toss over medium-high heat 2 minutes until steaming hot and lightly glazed. Serve that batch and repeat with the remaining portions; do not crowd everything into the pan.
Divide all finished noodles, pork and vegetables evenly between the intended servings. Scatter all spring onion greens over the bowls, dividing them across both batches.
