3-4 tablespoons of hoisin sauce
1-2 garlic cloves
1-2 centimetres of ginger
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.