As we were daydreaming about tripping around in South-East Asia we always ended up on some crowded street with noodles cart scattered around. Sloth took it as a sign to take our taste buds on a trip to the very same place. Is there a better way to do sothann a bowl of pork noodles? Nope, no better way.
So, let’s not waste any more words. Let there be pork noodles!
Here’s what you need:
– ½ cup soy sauce
– 3 cloves garlic, pressed
– 1 tbsp ginger, finely grated
The whole meal:
– 4 ounces (100 g / a handful) egg noodles
– 8 ounces (250 g) pork, thinly sliced to strips
– 4 ounces cherry tomatoes (again, a handful is the measure Sloth used)
– ½ large bell pepper – color is up to your preference
– 1 tbsp salt – just enough to flavor the boiling water
– 1 tbsp extra virgin olive oil
– 2 inches leek, finely chopped
– 1 tbsp sesame seeds for garnish
– Chili peppers as much as you like. Sloth didn’t have an appetite for spicy flavors this day so we skipped the burning sensation in our mouths.
Here’s how you do it:
- Prepare the marinade by mixing and mixing the ingredients. Add the pork slices and soak them for about 20 minutes at room temperature.
- While the pork gathers all those flavors in marinade it’s time for you to boil the noodles in salted water until al dente.
- Heat olive oil in a large skillet or wok pan over high heat. Add meat and paprika. Stir fry for about 2 minutes. The high temperature should guarantee that the pork will stay juicy.
- Turn down the heat a little bit and add tomatoes, leek, garlic, and noodles. Cook while stirring frequently for about 5 minutes.
- Serve immediately with sesame seeds sprinkled on top.
Here you go, a perfect balance of veggies, proteins, and good flavors. Bon appetit, noodleheads!