200g shredded pork belly
1 green pepper finely cut
1 Carrots finely cut1 banana shallot julienned neatly
4 shitake thinly sliced
3 sliced spring onions
1 med size nugget ginger thinly sliced
1 red chili finely diced
1 tbsp of coriander leaves chopped
8 mint leaves finely sliced
½ tin sweetcorn
1 lime zest & juice
¼ sweet potato cut into fin strips
2 bundles of egg noodles (As many as you like, cooked in simmering salted water for a minute then drain)
The herbs
100ml veg oilThe cut vegetables
Sesame seeds
50ml soya sauce
Seasoning
First fry the sesame seeds in the veg oil, then start to add all the vegetables. They are going to be cooked quickly to retain the freshness and colour. Cook the hard veg all first such as carrots, sweet potato, green pepper for 45 seconds, then adding the chopped chili, ginger, shallots, spring onions, shredded pork and cook for another minute. Season lightly, then add the lime juice zest, soy sauce and add the cooked noodles.
200g shredded pork belly
1 green pepper finely cut
1 Carrots finely cut1 banana shallot julienned neatly
4 shitake thinly sliced
3 sliced spring onions
1 med size nugget ginger thinly sliced
1 red chili finely diced
1 tbsp of coriander leaves chopped
8 mint leaves finely sliced
½ tin sweetcorn
1 lime zest & juice
¼ sweet potato cut into fin strips
2 bundles of egg noodles (As many as you like, cooked in simmering salted water for a minute then drain)
The herbs
100ml veg oilThe cut vegetables
Sesame seeds
50ml soya sauce
Seasoning
First fry the sesame seeds in the veg oil, then start to add all the vegetables. They are going to be cooked quickly to retain the freshness and colour. Cook the hard veg all first such as carrots, sweet potato, green pepper for 45 seconds, then adding the chopped chili, ginger, shallots, spring onions, shredded pork and cook for another minute. Season lightly, then add the lime juice zest, soy sauce and add the cooked noodles.
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