PORK:
200g pork fillet, cut into thin strips
1 tbsp cornflour
1 tbsp NOMU Oriental Rub
NOMU Sea Salt and Black Pepper, to taste
NOODLE STIR-FRY:
2 tbsp sunflower oil
3cm piece of ginger root, peeled and grated
3 tbsp soy sauce
1 red chilli, deseeded and finely sliced (optional)
3 tbsp honey
1 tsp NOMU Oriental Rub
1 tbsp sugar
2 tsp sesame oil
4 handfuls baby spinach
2 spring onions, chopped
200g fresh egg noodles (see Tips)
3 tbsp sesame seeds, lightly toasted
Place the pork, cornflour, NOMU Oriental Rub, Salt and Pepper in a zip-lock bag and shake the meat to coat. Leave to marinade for 30 minutes.
Heat the oil in a wok or pan. Add the ginger and cook for 30 seconds. Add the pork strips and quickly stir-fry until the pork is lightly browned, but just cooked and tender inside. Add the soy sauce, chilli, honey, NOMU Oriental Rub, sugar and sesame oil and stir fry for a couple of minutes.
Add the spinach and spring onions and fry until just wilted. Add the noodles and toss to heat through, making sure the noodles are well coated with soy sauce and honey.
Sprinkle with toasted sesame seeds, grab your chopsticks and tuck in.
Tip: If you can’t get hold of fresh egg noodles, then simply cook some dried rice noodle cakes before adding to the wok.
PORK:
200g pork fillet, cut into thin strips
1 tbsp cornflour
1 tbsp NOMU Oriental Rub
NOMU Sea Salt and Black Pepper, to taste
NOODLE STIR-FRY:
2 tbsp sunflower oil
3cm piece of ginger root, peeled and grated
3 tbsp soy sauce
1 red chilli, deseeded and finely sliced (optional)
3 tbsp honey
1 tsp NOMU Oriental Rub
1 tbsp sugar
2 tsp sesame oil
4 handfuls baby spinach
2 spring onions, chopped
200g fresh egg noodles (see Tips)
3 tbsp sesame seeds, lightly toasted
Place the pork, cornflour, NOMU Oriental Rub, Salt and Pepper in a zip-lock bag and shake the meat to coat. Leave to marinade for 30 minutes.
Heat the oil in a wok or pan. Add the ginger and cook for 30 seconds. Add the pork strips and quickly stir-fry until the pork is lightly browned, but just cooked and tender inside. Add the soy sauce, chilli, honey, NOMU Oriental Rub, sugar and sesame oil and stir fry for a couple of minutes.
Add the spinach and spring onions and fry until just wilted. Add the noodles and toss to heat through, making sure the noodles are well coated with soy sauce and honey.
Sprinkle with toasted sesame seeds, grab your chopsticks and tuck in.
Tip: If you can’t get hold of fresh egg noodles, then simply cook some dried rice noodle cakes before adding to the wok.
PORK:
200g pork fillet, cut into thin strips
1 tbsp cornflour
1 tbsp NOMU Oriental Rub
NOMU Sea Salt and Black Pepper, to taste
NOODLE STIR-FRY:
2 tbsp sunflower oil
3cm piece of ginger root, peeled and grated
3 tbsp soy sauce
1 red chilli, deseeded and finely sliced (optional)
3 tbsp honey
1 tsp NOMU Oriental Rub
1 tbsp sugar
2 tsp sesame oil
4 handfuls baby spinach
2 spring onions, chopped
200g fresh egg noodles (see Tips)
3 tbsp sesame seeds, lightly toasted
Place the pork, cornflour, NOMU Oriental Rub, Salt and Pepper in a zip-lock bag and shake the meat to coat. Leave to marinade for 30 minutes.
Heat the oil in a wok or pan. Add the ginger and cook for 30 seconds. Add the pork strips and quickly stir-fry until the pork is lightly browned, but just cooked and tender inside. Add the soy sauce, chilli, honey, NOMU Oriental Rub, sugar and sesame oil and stir fry for a couple of minutes.
Add the spinach and spring onions and fry until just wilted. Add the noodles and toss to heat through, making sure the noodles are well coated with soy sauce and honey.
Sprinkle with toasted sesame seeds, grab your chopsticks and tuck in.
Tip: If you can’t get hold of fresh egg noodles, then simply cook some dried rice noodle cakes before adding to the wok.
PORK:
200g pork fillet, cut into thin strips
1 tbsp cornflour
1 tbsp NOMU Oriental Rub
NOMU Sea Salt and Black Pepper, to taste
NOODLE STIR-FRY:
2 tbsp sunflower oil
3cm piece of ginger root, peeled and grated
3 tbsp soy sauce
1 red chilli, deseeded and finely sliced (optional)
3 tbsp honey
1 tsp NOMU Oriental Rub
1 tbsp sugar
2 tsp sesame oil
4 handfuls baby spinach
2 spring onions, chopped
200g fresh egg noodles (see Tips)
3 tbsp sesame seeds, lightly toasted
Place the pork, cornflour, NOMU Oriental Rub, Salt and Pepper in a zip-lock bag and shake the meat to coat. Leave to marinade for 30 minutes.
Heat the oil in a wok or pan. Add the ginger and cook for 30 seconds. Add the pork strips and quickly stir-fry until the pork is lightly browned, but just cooked and tender inside. Add the soy sauce, chilli, honey, NOMU Oriental Rub, sugar and sesame oil and stir fry for a couple of minutes.
Add the spinach and spring onions and fry until just wilted. Add the noodles and toss to heat through, making sure the noodles are well coated with soy sauce and honey.
Sprinkle with toasted sesame seeds, grab your chopsticks and tuck in.
Tip: If you can’t get hold of fresh egg noodles, then simply cook some dried rice noodle cakes before adding to the wok.
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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