I'm a big fan of noodles, however I often find myself eating much more than a proper serving size! I've tried to trick myself with the below recipe by using pork or tofu and vegetables to fill my plate and less noodles. I was pleasantly surprised that this did work! These is a really simple lunch or dinner that requires minimal ingredients and fuss. Don't be fooled by the steps - it's an easy recipe! You can use any type of vegetable here that you like; Asian vegetables like buk choy or pak choy would work, as would zucchini and/or Chinese cabbage. I personally just love pumpkin and broccoli together, maybe because of how bright my plate looks. If gluten-free substitute the egg noodles for rice vermicelli or stick noodles.
INGREDIENTS
- 350g lean pork fillers, fat removed or firm tofu
- 100g egg noodles
- 500g pumpkin, peeled, deseeded and cut into 3cm pieces
- 1 large head of broccoli, stalk and florets chopped in even sized pieces
- 2 teaspoons sesame oil
- 1/4 cup sweet chilli sauce (plus 1 tablespoon extra if using pork)
- 2 spring onions, finely chopped
- Optional - 1/2 cup fresh coriander leaves, roughly chopped
COOKING
1. If using pork - Toss the pork in a medium bowl with 1 tablespoon sweet chilli sauce and leave to marinate in the fridge for at least 10 minutes.
1. If using tofu - Place the tofu between two chopping boards or plates with a weight on top (I used a jar of nuts). Raise one end (I placed a small scale underneath one side of the chopping board) and sit for 20 minutes to drain. Once drained, cut into even thin strips.
2. Whilst step 1 is in progress, bring a medium saucepan filled halfway with water to the boil. Add the noodles and cook, stirring occasionally to break up the noodles, until they are tender. Remove from the heat and drain under cold water.
3. Whilst step 2 is in progress, bring a large saucepan filled halfway with water to the boil. Once boiled add the pumpkin to the water and leave to steam for 8 minutes, before adding the broccoli and leaving to steam for another 3 minutes. Remove the vegetables from the stove and drain in a colander under cold water.
4. If using pork - in a medium pan over medium heat (could reuse the saucepan from step 2), heat 2 teaspoons of sesame oil and swirl to coat. Cook the pork fillets for 4 minutes each side, then remove from the pan and leave to rest for a few minutes.
4. If using tofu - in a medium pan over medium heat (could reuse the saucepan from step 2), heat 1/2 a teaspoon of sesame oil and swirl to coat. Finely slice the drained tofu, then cook each slice for 2-3 minutes on each side. Remove from heat and place on a plate to rest. Continue to repeat this process with another 1/2 teaspoon of oil until all the tofu pieces are cooked.
5. Over low heat, return the large saucepan to the stove. Add the cooked noodles, cooked pumpkin & broccoli, cooked pork or tofu, spring onions and sweet chilli sauce and stir gently to combine, taking care not to mush the pumpkin.
Divide into four bowls and serve warm, with coriander on top if desired.
Serves / 4
Total Prep & Cooking time / maximum 40 minutes
2. Whilst step 1 is in progress, bring a medium saucepan filled halfway with water to the boil. Add the noodles and cook, stirring occasionally to break up the noodles, until they are tender. Remove from the heat and drain under cold water.
3. Whilst step 2 is in progress, bring a large saucepan filled halfway with water to the boil. Once boiled add the pumpkin to the water and leave to steam for 8 minutes, before adding the broccoli and leaving to steam for another 3 minutes. Remove the vegetables from the stove and drain in a colander under cold water.
4. If using pork - in a medium pan over medium heat (could reuse the saucepan from step 2), heat 2 teaspoons of sesame oil and swirl to coat. Cook the pork fillets for 4 minutes each side, then remove from the pan and leave to rest for a few minutes.
4. If using tofu - in a medium pan over medium heat (could reuse the saucepan from step 2), heat 1/2 a teaspoon of sesame oil and swirl to coat. Finely slice the drained tofu, then cook each slice for 2-3 minutes on each side. Remove from heat and place on a plate to rest. Continue to repeat this process with another 1/2 teaspoon of oil until all the tofu pieces are cooked.
5. Over low heat, return the large saucepan to the stove. Add the cooked noodles, cooked pumpkin & broccoli, cooked pork or tofu, spring onions and sweet chilli sauce and stir gently to combine, taking care not to mush the pumpkin.
Divide into four bowls and serve warm, with coriander on top if desired.
Serves / 4
Total Prep & Cooking time / maximum 40 minutes
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