Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
2050kj
486kcal
Dan-Dan Style Pork Noodles
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Try our aromatic, flavoursome pork mince and vegetable Dan-Dan noodles for a quick mid-week dish that all the family will love.
This recipe is part of our healthy recipe collection, which contains many recipes that cost under £1.50 per head*.
Prep time: 15 mins
Cook time: 15 mins
Serves: 4
Cooking Skill: Easy
Ingredients
500g
pork mince (5% fat)
1
teaspoon oil
1 x 250-300g
pack mushrooms, finely chopped
4 teaspoons
garlic and ginger paste
300g
pack udon/ribbon noodles, or noodles of your choice
1 tablespoon
roasted peanuts or cashew nuts, roughly chopped, to garnish
2
spring onions, finely chopped, optional, to garnish
For the sauce
½ teaspoon Chinese five spice powder
3 tablespoons chilli paste or sweet chilli sauce
1-2 tablespoons soy sauce
For the vegetables
300g leafy green vegetables of your choice (cabbage, broccoli florets, peas spinach leaves)
Method
Step 1
Heat the oil in a large non-stick frying pan over medium heat. Add the mince, mushrooms and the garlic and ginger paste.
Step 2
Cook for 6–8 minutes, breaking up with the mince with the back of a spoon. Spoon off any excess meat juices and reserve, then continue to cook the mince for a further 1-2 minutes until crispy.
Step 3
Add the sauce ingredients, 100ml water and the reserved meat juices. Cook for 2-3 minutes, stirring occasionally until slightly thickened.
Step 4
Meanwhile, cook the noodles according to the packet instructions, drain, (reserving the water then return the hot water to the pan). Rinse the noodles with cold running water. Plunge the green vegetables in the reserved hot noodle water and cook for 1-2 minutes until soft but still crispy, drain and set aside.
Step 5
Alternatively, microwave the vegetables according to the packet instructions.
Step 6
Divide the noodles between four bowls then top with the vegetables, then spoon over the pork. Garnish with the nuts and spring onions and serve.
Tips and Serving Suggestions
If using chilli paste, adjust the heat according to your preference. Don’t forget to use up any leftovers for lunch the following day.
If ginger and garlic paste not available, opt for freshly chopped garlic and ginger.
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 06/11/2023; but are subject to change due to fluctuations in ingredient prices.
Each serving provides
Based on 5% mince
24%
Fat
13.1g
19%
Saturates
3.1g
16%
Sugars
4.7g
5%
Salt
1.8g
30%
% of an adult's Reference intake
Typical energy values per 100g:
437kJ,
104kcal,
2.8g fat,
0.7g saturates
Each serving provides:
39.4g Protein,
56.3g Carbohydrate,
8.4g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Heat the oil in a large non-stick frying pan over medium heat. Add the mince, mushrooms and the garlic and ginger paste.
Step 2
Cook for 6–8 minutes, breaking up with the mince with the back of a spoon. Spoon off any excess meat juices and reserve, then continue to cook the mince for a further 1-2 minutes until crispy.
Step 3
Add the sauce ingredients, 100ml water and the reserved meat juices. Cook for 2-3 minutes, stirring occasionally until slightly thickened.
Step 4
Meanwhile, cook the noodles according to the packet instructions, drain, (reserving the water then return the hot water to the pan). Rinse the noodles with cold running water. Plunge the green vegetables in the reserved hot noodle water and cook for 1-2 minutes until soft but still crispy, drain and set aside.
Step 5
Alternatively, microwave the vegetables according to the packet instructions.
Step 6
Divide the noodles between four bowls then top with the vegetables, then spoon over the pork. Garnish with the nuts and spring onions and serve.
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