Summer Kitchen

Asian Style Pork with Noodles

By Ralph Kratzer

Hot weather requires slight diet that nonetheless supplies the body with all the necessary nutrients.

The important thing in my little series of recipes called “summer kitchen” is that your time in the kitchen is limited to a minimum and the dishes are light and easy to digest.

Enjoy the summer and happy cooking!

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Ingredients (serves 4)

500 g Asian instant eggnoodles

500 g pork fillet, thinly sliced

2 cloves garlic, crushed

8 spring onions, thinly sliced

200 ml beef stock

80 g peanut butter

60 ml sweet chilli sauce

2 tspn fresh lemon juice

400 g deep frozen Asian style stir-fry vegetables

olive oil

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Preparation

• Place eggnoodles in a large pot, pour with boiling water, stand until just tender (follow time information on the package), drain properly. Put aside.
• Place deep frozen veggies in a large pan or wok, stir-fry as referred on the package. Put aside.
• Heat oil in the same frying pan or wok, stir-fry pork until browned. Put aside.
• Heat more oil in the same pan or wok, add onions and garlic, stir-fry until onions are soft.
• Add the beef stock, peanut butter, chilli sauce and lemon juice, simmer uncovered for about 1 minute. Return pork meat together with the vegetables and eggnoodles, cook while stirring until the whole lot is hot.
• Sprinkle some fresh slices of spring onions on the top and serve hot.