Here’s another delicious dish from photographer and blogger Iron Chef Shellie. It’s easy to whip up for dinner mid-week and have leftovers for lunch the next day. Enjoy this with Brown Brothers Crouchen Riesling which will complement the spices. For more recipes visit www.ironchefshellie.com
1/3 cup soy sauce
1/3 cup kecap manis (sweet soy sauce)
Zest & juice of 1 lime
3 garlic cloves, minced
1 long red chilli, sliced finely
1 tbsp grated fresh ginger
500g pork mince
400g fresh or dried thin egg noodles
1 tbsp vegetable or peanut oil
4 spring onions, chopped
1 bunch broccolini, cut into bite-size pieces
1 baby pak choy, quartered
1/3 cup chicken stock
125g bean shoots
Handful coriander leaves
1/3 cup unsalted roasted peanuts, chopped roughly
Place soy sauce, kecap manis, lime zest and juice, garlic, chilli and ginger in medium bowl and stir to combine. Add pork mince and stir. Set aside for 10 mins to infuse.
Prepare noodles according to packet instructions (they need to be cooked until almost soft).
Heat half the oil in wok over high heat. Transfer marinated pork to wok. Cook pork for about 5 mins, until golden in colour but not cooked through. Remove from wok and set aside. Drain any marinade into a small bowl or jug.
Heat remaining oil in wok, add spring onions, broccolini and pak choy and toss for 1 min. Add stock and remaining marinade to wok and bring to boil for 1 min. Add noodles and return pork to pan. Cook for a further couple of mins until cooked through. Stir through most of the bean shoots and coriander.
Place into serving bowls, top with remaining bean shoots and coriander, and sprinkle with chopped peanuts.