Pork & Black Bean Sauce
Rice Noodles, Crunchy Veg, Fresh Chilli, Garlic & Prawn Crackers
Ingrediënten
Serves 2 | Total 15 Minutes
- 90 g rice vermicelli noodles
- 1 onion
- 1 fresh red chilli
- 1 x 250g piece of pork fillet
- 4 cloves of garlic
- 175 g mixed baby corn & mangetout
- 2 heaped tablespoons black bean sauce
- 20 g prawn crackers
Instructies
- Put a large non-stick frying pan on a high heat.
- In a heatproof bowl, cover the noodles with boiling kettle water.
- Peel the onion and chop into 1cm chunks, roughly slice the chilli, then dry fry and char both in the hot pan for 2 minutes, stirring regularly.
- Trim the pork of any sinew, then chop it into 2cm chunks.
- Peel and slice the garlic, stir into the pan with the pork and 1 tablespoon of olive oil and stir-fry for 2 minutes.
- Chop the baby corn and mangetout into 2cm lengths, then toss into the pan and stir-fry for another 2 minutes.
- Add 1 tablespoon of red wine vinegar and the black bean sauce, let it sizzle for 30 seconds, or until the pork is just cooked through, then season to perfection.
- Drain the noodles and divide between your bowls.
- Spoon the pork, veg and black bean sauce on top, crumble over the prawn crackers, and tuck in.
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