Pork with Noodles & Bok Choy

Pork with Noodles & Bok Choy

Ingredients

Pork loin
3-4 tablespoons of hoisin sauce
1-2 garlic cloves
1-2 centimetres of ginger
(lime juice)
(chili pepper)
Noodles
Carrots
Bok Choy
Soy sauce
Salt and pepper

Making Pork with Noodles & Bok Choy

We were lucky to get pork loin cheap at the store and it makes for some wok dishes. I cut the pork in thin slices and let it marinate in the hoisin sauce together with finely sliced garlic and ginger (I peeled both first). Sometimes when I have made this dish I have also added some lime juice or finely chopped chili pepper, but it is really optional. If you like the dish to be a bit more sweet and sour or have more of a sharp edge then I recommend giving it a try, but if not leave it out. Let the pork soak up the flavours while you prepare the vegetables. You have a great and varied choice of vegetables that will work well with this dish. My favourite has carrots, Bok Choy and enoki mushrooms, the one pictured here however is with bean sprouts, carrots and Bok Choy.

Peel the carrots and finely slice them, as seen in the picture above. Wash the Bok Choy and the bean sprouts and drain well. Peel the Bok Choy leaves off the stem and add the small leaves in whole, they will soften while cooking. The bigger leaves you can always slice in half along the stem. Put water to the boil for your noodles, they are quick so get started on your wok as well. Heat up the wok and add about one table-spoon of vegetable oil, spoon in your pork and fry, while stirring, until cooked through. Add the noodles to the boiling water and add the vegetable to the wok. Stir well, letting the hoisin sauce coat the vegetables. Turn down the temperature. When the noodles are cooked drain the liquid off and add them to the wok. Mix well, and serve immediately.

Tip: Have a think to which vegetables you would like to try out and cut them into various shapes for different texture. Mushrooms, peppers, different squash or onions are only some of the possibilities.

Fresh spring rolls (Gỏi cuốn)

Fresh spring rolls (Gỏi cuốn)

Ingredients

6 rice paper wrappers (Bánh tráng)
1 pepper
1/2 cucumber
2 carrots
1 avocado
100 grams chicken breast
100 grams rice noodles

Making Fresh spring rolls (Gỏi cuốn)

The brilliant thing about this dish is that the roll can be filled with everything you like. You are not limited to the ingredients in this recipe at all, but can add whatever you would like. For example, I marinated the chicken in two different ways, giving one just salt and pepper, and the other one a tandoori marinade. However, traditionally the rolls are filled with pork, prawns and vegetables.

Cut the vegetables in thin slices and lay them aside. Thinly slice the chicken breast and fry it with some salt and pepper until it is golden. Shortly boil the noodles and drain them. Place the vegetables, the chicken and the noodles on separate plates and fill a big bowl with warm water. Dip one sheet of rice paper in the water until it becomes soaked, then lay it flat onto a plate. Place the ingredients on top and roll the gỏi cuốn up. Do the rest with the other rolls. Serve with some hoisin or other asian dipping sauce and enjoy!

Daeji Bulgogi 돼지불고기

Daeji Bulgogi 돼지불고기

Ingredients

400 grams of pork (lean and boneless)
3 tablespoons of soy sauce
2 tablespoons of crushed garlic
1/2 tablespoon of crushed ginger root
2 tablespoons of brown sugar
2 tablespoons of gochujang (Korean red chili pepper paste)
2 tablespoons sesame oil
1 onion

Making Daeji Bulgogi  돼지불고기

Slice the pork into thin pieces and cut the onion into thin slices. Add all the other ingredients into a bowl to create a marinade and marinade the pork and onions in it for about an hour to intensify the flavour. Fry the pork and onions with the marinade for about 5 minutes and the spicy pork is done. Serve with rice or noodles and enjoy!

Vietnamese style Fried Rice

Vietnamese style Fried Rice

Ingredients

1 cup of Basmati rice (preferably leftover cooked rice)
2 cups of water
1 teaspoon of salt
1 handful of non-salted cashews
1 tablespoon of oil
3 eggs
1/4 teaspoon of salt
2 garlic cloves
2 centimeters of ginger
1 teaspoon of chili oil (with chili flakes)
3 small yellow onions
150 grams of cooked ham
3 carrots
1/2 yellow pepper
1 small Bok choy
1 small handful of Coriander
1 handful of bean sprouts
1 handful of Enoki mushrooms

Vietnamese Dressing
2 table-spoons of Fish sauce
2 table-spoons of soy sauce
1 tea-spoon of sugar

Making Vietnamese style Fried Rice

Boil water in a pot and measure out your rice, let the rice boil as the pack instructs. When the rice is done add it to a bowl to cool. Alternatively you use leftover cooked rice from the night before.

Crack eggs in a bowl, add salt and whisk. Put to the side. Take out your wok and turn the heat on. Add your cashews. Toast them lightly until they colour, remember to toss them in the air from time to time, so as not to burn them. Pour your cashews on a chopping board and leave to cool. Add a tea-spoon of oil to the wok and turn it down to medium heat. Add your whisked eggs and stir occasionally until the eggs are almost done. Add the eggs to a platter and leave to the side.

Take out a chopping board, peel garlic, yellow onion and ginger, cut the garlic and onion into thin slices and finely grate the ginger. Peel the carrots and use the side of a grater to grate the carrots into thin slices, give them a chop. Unwrap the Bok Choy layer by layer, and chop the layers into long strips. Chop the pepper into thin slices as well. Finely chop the stems of the Coriander, laying the leaves to the side.

Fire up your wok again with a good splash of oil. Add garlic, ginger, onion, coriander stalks and chili flakes. Give the mix a few minutes, stirring occasionally. Keep an eye on the wok at all times so it doesn’t burn. Cut the cooked ham into long strips (I used ham slices). Add the onion onto the plate with the eggs and add another dash of oil to the wok. Toss the ham into the wok and give it a few minutes while stirring occasionally. When the ham has coloured slightly you add the vegetable, except for the mushrooms and coriander leaves. Add the onion mix as well, not the eggs, and stir. Stir and let the vegetables cook tender for a few minutes. Add the pre-cooked rice to the wok now that it has had a chance to cool. Give it another 1-2 minutes. Add the Vietnamese dressing and stir well. Add Enoki mushrooms, coriander leaves and the eggs. Roughly chop the cashews and add as well. Give the fried rice a final turn around in the wok, and serve.

Tip: If you want an extra kick season the dish with soy sauce, chili oil or a dash of sweet sour sauce.

Brown sugar & Soy Pork

Brown sugar & Soy Pork

Ingredients

200 grams of Asian style noodles (Chajang Kuk-soo)
2 garlic cloves
1 centimeter of ginger
Vegetable oil
5 slices of pork loin
1-2 tablespoons of brown sugar
1-3 tablespoons of soy sauce
1-2 tablespoons of Teriyaki sauce
1 tablespoon of Thai Fish sauce
3 carrots
2/3 yellow pepper
1 small handful of Coriander
1 handful of  bean sprouts
1 small Bok Choy
1 handful of Enoki mushrooms

Making Brown sugar & Soy Pork

Boil water in a big pot and measure out your noodles. Cut your pork loin into cubes and put to the side. Take out another chopping board for the vegetables. Peel garlic and ginger and cut into thin slices. While keeping an eye on the soon boiling water, start chopping your vegetables, carrots and onion into thin slices. Same goes for the pepper and Bok Choy. Chop the stems of the Coriander and lay the leaves to the side.

Add a half tea-spoon of salt to the boiling water and give the noodles a twist in your hand before you add them to the pot. This way they don’t entangle, they need little cooking time so keep an eye on them. Fire up your wok with a good dash of oil, add ginger and garlic first and let them sizzle for a few. Add soy sauce, brown sugar, fish sauce and teriyaki sauce. I add a dash here and a dash here, so I’m not too sure of the measurements, but you can always adjust at a later point. Let the sugar dissolve before you add the pork. let sizzle while you assemble the rest of your vegetable and drain the noodles. Leave the noodles to the side and add carrots and onion to the wok when the pork is almost cooked through. Give the mix a few minutes while remembering to stir. When the heat is so high stirring is essential.

Add Bok Choy, pepper and  drained noodles. Mix in the mushrooms and the coriander in the end.

Serve on a plate, drizzle with soy and chili oil, and enjoy!

Tip: Have a thought to which vegetables need the longest frying time. Carrots and onions need more time than peppers and bean sprouts and by considering this you keep your vegetables fresh and crispy.