Pork with Noodles & Bok Choy

Pork with Noodles & Bok Choy


Pork loin
3-4 tablespoons of hoisin sauce
1-2 garlic cloves
1-2 centimetres of ginger
(lime juice)
(chili pepper)
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.


Daeji Bulgogi 돼지불고기

Daeji Bulgogi 돼지불고기


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!

Brown sugar & Soy Pork

Brown sugar & Soy Pork


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.

Oven baked Zucchini


2 zucchinis
250 grams of minced pork
1 teaspoon of homemade chili salt
1 clove of garlic
1/2 pack of taco spice
Oil for frying
1/2 yellow onion
1/2 can of sweet corn
2 tablespoons of Crème Fraîche
1 tablespoon of ketchup
Olive oil and Sea salt
Grated cheddar

Making Oven baked Zucchini

Add the mince to a bowl with chili salt, taco spice and finely chopped garlic. Mix well before frying. Wash the two zucchinis before you cut them in halves. Scrape out the seeds so that the zucchini becomes hollow and there is room for filling. Take out an oven proof dish and sprinkle the bottom with olive oil and sea salt. Lay the zucchinis in the dish, hollow part up. Add the taco-mince to a clean bowl and mix in finely sliced onion, sour cream, ketchup and sweet corn.  Scoop out the mix with a spoon and distribute the mix in the hollow of the zucchinis. Sprinkle cheese on top and bake in a preheated oven, 200 degrees Celsius, for 30-40 minutes until the zucchinis are tender and the cheese is melted. Serve with a sour cream dip.

Sweet & Sour Pork


350 g diced pork
Pepper and salt
1 big carrot in thin long slices
1 green pepper in slices
1 onion in slices
1 small box of pineapple in pieces
2 tablespoons of oil for frying

Homemade Sweet & Sour Sauce

3 tablespoons of sugar
4 table spoons of soy sauce
(In the soy sauce mix in a teaspoon of flour, it will thicken the sauce)
1 ½ tablespoon of white wine vinegar
1 tablespoon of ketchup
1 decilitre of chicken stock
Pineapple syrup from the box

Making Sweet and Sour Pork

Pepper and salt the meat before frying it in multiple turns and laying it aside. I would say a teaspoon of salt and some rounds on the pepper mill would suffice.  Vegetables get a fast turn in the hot wok pan and are put with the meat. Put all the ingredients for the sweet and sour sauce in the wok/frying pan and let it boil up. Add the pork and the vegetable and let it warm through. Serve with rice.