Stir fried pork fillet with an aromatic vegetable and noodle broth. Recipe

Pork fillet and king prawns stir fried with pepper, ginger and Chinese cabbage with a noodle broth flavoured with soy, sake and coriander cress.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(12 votes) 4.2/5

Les ingrédients

Pour people
  • Pork tenderloin(s) : 1 whole
  • Chinese cabbage(s) : 1 whole
  • Fresh ginger : 50 g
  • Sake : 25 ml
  • Caster sugar : 25 g
  • Garlic clove(s) : 2 bulb
  • Soy sauce : 100 ml
  • Peanut oil : 25 ml
  • Red chilli(s) : 1 whole
  • Spring onion(s) : 1 bunch
  • Udon noodles : 300 g
  • Fresh coriander : 0.25 bunch
  • Red pepper(s) : 1 whole
  • Coriander cress : 1 bunch
  • Frozen king prawn(s) without shell : 18 whole


  • ETAPE 1

    Finely dice the garlic, chilli and ginger. Finely slice the spring onion and red pepper. Pick the leaves from the coriander.

  • ETAPE 2

    Cut the cabbage in to quarters, remove the tough stalk and finely shred the leaves. Cook the noodles in hot water for 3 minutes and then cool under cold running water.

  • ETAPE 3

    Remove any sinew from the pork fillet and cut into thin strips around 5cm by 1cm and 5ml thick

  • ETAPE 4

    Mix the soy sauce, sake and sugar in a bowl and stir until the sugar is dissolved.

  • ETAPE 5

    Heat the peanut oil in a wok over a high heat. Add the pork and cook for about 3 minutes until nicely coloured and almost cooked.

  • ETAPE 6

    Add the cabbage, the garlic, ginger and chilli. Cook for a further 2 minutes and then add the soy sauce, sake and sugar to the wok. Stir for a further minute and then add the noodles. Warm the noodles through and then serve immediately.

  • ETAPE 7

    Finish with the picked coriander leaves and coriander cress.

Chef's tip

«Add some roughly chopped peanuts to this recipe to add a little extra crunch.»

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