Dinner recipe
Pork noodles with finely shredded cabbage, carrot and pepper in a honey-soy glaze, finished with lime, sesame and 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. Shred cabbage into 3mm strips and cut carrots into 2mm matchsticks. Cut peppers into 5mm strips. Slice spring onions, keeping white and green parts separate. Crush garlic and grate fresh ginger. Measure 30ml lime juice. Mix all soy sauce, honey, 15ml lime juice and 30ml water. Keep raw pork chilled until cooking.
Measure 5ml vegetable 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 vegetable cooking in step 4, 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 and toss with 5ml vegetable oil. Use promptly once the vegetables are ready.
Reduce pan heat to medium. Measure remaining 5ml vegetable oil and divide it between two equal vegetable batches. For each batch, heat its share of oil, add half the cabbage, carrot, pepper and spring onion whites and stir-fry 5–6 minutes until softened. Add half the garlic and ginger for 1 minute, stirring. Transfer each cooked batch 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. If sticking, use up to 30ml extra water across both batches, adding 15ml at a time only if needed. Discard unused water. 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. Spoon over remaining 15ml lime juice and sprinkle all sesame seeds and spring onion greens, dividing these across both batches.
