Aromatic pork mince, crunchy veggies, and chewy udon noodles fused in a nutty miso tahini sauce.
I have a thing for tahini, I know. Lately, I’ve been adding it everywhere. Last week, it was the star of my latest stew recipe, and this week, it is shining in this Asian-inspired pork noodles recipe. What can I do when it’s so good?
But these pork noodles are not only about tahini. Oh no, they are so much more.
REASONS TO LOVE THESE BROCCOLI PORK NOODLES
Balanced Main Dish Option: This recipe presents a smarter way of creating noodle dishes with more veggies and less meat. It provides an excellent amount of protein but has less fat and more fibre than similar recipes.
This makes it a filling choice that keeps your blood sugar levels steady after the meal.
Flavour-Packed: First, you get hints of pungency from ginger and garlic. Then comes the acidic undertones of lime, and at the end, you are hit by the spiciness of red chilli peppers. This meal is a real burst of flavours and textures you’ll find irresistible time and time again.
Meal-Prep Friendly: You can enjoy these pork noodles warm or cold, which makes them a convenient meal prep-friendly option. After sitting in the fridge for two days, they still taste great, even without reheating (believe me, I’ve tried!).
BROCCOLI PORK NOODLES’ NUTRITION BENEFITS
Muscle Growth and Maintenance: A combination of pork meat and udon noodles offers a fantastic source of high-quality protein. Getting enough protein spread throughout the day can help build muscle or preserve the healthy muscle mass you already have.
Pork is not only rich in protein but also a valuable source of bioactive substances like creatine and taurine, linked to improved muscle function.
Immune Boosting: Packed with essential nutrients such as vitamin C, selenium, zinc, and thiamine, this dish supports a robust immune response.
Digestive Health: These pork noodles are also a good source of complex carbohydrates and fibre, aiding digestion and promoting gut health.
Great Source of B Vitamins: This pork noodles recipe is particularly abundant in B vitamins. They are essential for various bodily functions, including growth, energy metabolism, formation of red blood cells, and brain function.
Since the connection between eating red meat and the chances of developing cancer and heart disease isn’t entirely clear, it’s best to stick to moderation. That’s why this dish contains plenty of veggies and less pork meat, making it an excellent addition to a balanced diet.
An Important Dietary Note! Due to food safety concerns, ensure that pork is cooked well-done. It should never be eaten raw or undercooked.
INGREDIENTS FOR PORK NOODLES WITH MISO TAHINI SAUCE
- Olive oil (virgin or extra-virgin)
- Pork mince: Pork mince can vary in fat content depending on the cut of pork used. For leaner pork mince, opt for pork shoulder.
- Fresh ginger
- Garlic
- Tamari: A Japanese sauce similar to Chinese soy sauce. It has a thicker consistency and more complex flavour. A good alternative to tamari is reduced-sodium soy sauce.
- Red chilli peppers
- Spring onion
- Fennel
- Broccoli
- Dried Udon noodles: Udon noodles are thick Japanese noodles typically made from whole wheat or wheat flour. Some varieties are also made with the addition of brown rice flour. They have a pleasant, chewy texture and mild flavour, complementing various ingredients.
- Miso paste: Traditionally made in Japan, miso is a thick paste made by fermenting soybeans with koji mould and salt. It can range in colour from white and yellow to red based on specific ratios and the fermentation process. For a milder flavour, use white or yellow miso; for a more robust flavour, use red miso
- Tahini: Tahini is a paste most often made from hulled, toasted sesame seeds. It adds healthy fats and creaminess to this pork noodles recipe.
- Lime juice
- Maple syrup
HOW TO MAKE BROCCOLI PORK NOODLES
1. Quickly marinate the pork mince
To kick off your stir-fry prep, start by getting your ingredients ready. Peel and finely chop some ginger and garlic, then mix them in a bowl with minced pork and tamari.
Use your hands to give everything a good mix, ensuring the flavours blend nicely. For hygiene purposes, use gloves for this step.
This quick marinade helps the meat soak up the tasty ginger and garlic with a hint of tamari. Leave it to marinate while you get on with the next steps.
2. Prepare the veggies
Rinse spring onion, chilli pepper, fennel and broccoli under cold running water. Make sure you rinse the broccoli upside down to avoid splashing.
Slice the red chilli pepper and spring onion thinly. Always begin slicing the spring onion from the green tops down to the roots.
Slice the fennel in half lengthwise and remove its core using a paring knife. Then, thinly slice it crosswise.
Trim the broccoli stem. Cut the broccoli head in half lengthwise and thinly slice it, following the same direction.
Combine all the veggies in a bowl and leave aside.
3. Prepare the miso tahini sauce
Now, let’s make the sauce. Grab a bowl and mix miso, tahini, lime juice, and maple syrup until it’s nice and smooth. Put the sauce aside for now. Later, you will add some pasta cooking water to thin it out.
While prepping everything else, boil plenty of water for your udon noodles.
4. Cook the meat
Heat a wok with a bit of olive oil. Once it’s hot, add your marinated meat mixture and gently flatten it out. Let it cook for a minute until it’s nicely caramelised on the bottom. There is no need to touch it at this stage to allow a nice caramelisation throughout.
Flip it over and cook for another minute. Only then start breaking it into smaller pieces using a spatula.
Cook it, frequently stirring, until there are no more raw parts, for about 2-3 minutes.
5. Boil the udon noodles
Once the water is boiling, add udon noodles and cook them in rapidly simmering water, following the instructions on the package. They usually take 5-7 minutes to cook to al dente.
There is no need to salt the water as the udon noodles are already salty enough.
6. Stir-fry the veggies
Once the meat is well done, toss in your prepared veggies. Stir or toss them around to ensure they cook evenly and get coated in all those delicious flavours. Let them stir-fry for about 5 minutes, giving everything a good mix now and then.
Pour in some pasta cooking water to deglaze the pan. Let it simmer and reduce for a couple of minutes, allowing the flavours to blend even more.
7. Add the udon noodles
Add your cooked udon noodles to the wok, gently stirring to mix everything together. Gradually pour some pasta cooking water into your sauce bowl, whisking it until it’s creamy and smooth.
8. Add miso tahini sauce
Once you’re off the heat, pour the sauce over your noodles and veggies. Give it all one final stir to make sure everything’s coated in that delicious sauce.
HOW TO SERVE THESE PORK NOODLES
I particularly love the versatility of these pork noodles—you can enjoy them both warm and cold. Both options taste fantastic, making this dish an excellent meal-prep-friendly choice to pack into a container and take to work.
So, serve these pork noodles freshly made with raw spring onion slices on top and sprinkle some toasted sesame seeds for additional crunch. Alternatively, store them in an airtight container inside the fridge for up to 3 days and enjoy them cold.
TIPS FOR MAKING THE BEST PORK NOODLES
1. Use a wok pan: There are a few reasons why I love using wok pans, especially for preparing recipes such as these pork noodles.
- Less oil needed: When using a wok pan, you only need a small amount of oil compared to traditional frying methods.
- Quicker, tastier, and more nutritious: Their unique shape spreads heat evenly, cooking your food faster and more evenly throughout. This makes your meals taste better and helps keep the nutrients locked in.
2. Don’t skip the quick pork marinade: Make sure you combine pork mince with the spices and condiments for a better fusion of flavours.
3. Don’t overcook the udon noodles: To cook udon noodles just right, it is best to follow the instructions on the package, as the time may vary from one producer to another. Give it a taste 1-2 minutes before the time runs out to ensure you don’t overcook your udon noodles.
4. Add miso tahini sauce off the heat: To get the creamiest result, take the wok pan off the heat and pour in the miso tahini sauce. You don’t want to cook it. Just gently warm it through and combine it with the rest of the ingredients.
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