Thankfully it’s back to normal eating and the glorious task of devising an interesting, nutritious and varied daily menu for the clan. Dan likes to sample a plethora of cuisines throughout the week, and a fair amount of different meats (easily pleased, my husband). With this in mind, I turned to Hugh Fearnley-Whittingstall’s ‘The River Cottage – Meat’ book for inspiration.
This recipe is very easy to both prepare and cook, although you do need to allow a good few hours to marinate the meat. Preferably, at least four. As Hugh quite rightly points out, this plate is all about the marinade, it makes the meal in truth. That, plus simple ingredients. The full list and cooking method can be found in the book.
To make our version of this dish (serves two to three) you will need:
– 450g of stir-fry pork strips (or beef/chicken/lamb)
– Two tablespoons of oil
– 125g of carrots (peeled/thinly sliced into batons)
– Six spring onions (finely chopped)
– Five dried egg noodle nests
– Dash of toasted sesame oil
– Light soy sauce to taste
– Sugar to taste
For the marinade:
– Three inch piece of ginger (peeled and finely grated)
– One dried red chilli (finely chopped)
– Two garlic cloves (peeled/crushed)
– Quarter of a small onion (peeled/grated)
– Two tablespoons of dark soy sauce
– Two teaspoons of coriander seeds (crushed)
– One tablespoon of brown sugar
– Juice of half a lime
– Mix all of the marinade ingredients together in a large bowl (I crushed the garlic in a pestle and mortar and then added everything else to that).
– Add the meat and ensure it is all thoroughly covered. Cover with cling film and refrigerate for three to four hours (preferably four).
– Remove the meat from the marinade and set the sauce aside.
– Cook the noodles according to the packet (three minutes maximum), drain and rinse with cold water. Mix in a dash of toasted sesame oil to prevent them from sticking. Set aside.
– Add the oil to a wok and heat to a very high temperature. Throw in the meat and cook for a couple of minutes (stirring continuously) or until completely browned.
– Add in the carrots, spring onions and remaining marinade. Cook for a further few minutes.
– Add a couple of pinches of sugar and dashes of light soy to taste, then tip the noodles in.
– Coat the noodles well with the sauce and serve immediately.
The marinade is dark and rich, with a real kick behind it…perfectly complimenting the sweetness from the carrots and the crunch from the onions. We decided that this probably wouldn’t work quite as well with plain rice as there isn’t a huge amount of sauce. That said, it coated the noodles splendidly. Tasty, to say the very least.
‘Way better than any takeaway’ he said. Wonderful. I aim to please.