Name: Pork with Crispy Noodles
Ingredients: soy sauce; 4 oz (100 g) Chinese noodles; salt; 1 rounded tablespoon (2 X 15 ml spoon) caster sugar; oil for deep frying; 1 lb (350 g) pork tenderloin; 1 bunch radishes; 2 cloves garlic; 1-inch (2.5 cm) piece fresh ginger; 1 tablespoon (15 ml spoon) sunflower oil; scant tablespoon (15 ml spoon) white wine vinegar; spring onions, chopped, to garnish

Preparation info

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

In this recipe thin, tasty pieces of pork tenderloin, mixed with fresh ginger and crisp scarlet and white radishes, are piled on to a nest of crispy noodles. It is always popular with children.

Ingredients

4 oz (100 g) Chinese noodles
oil for deep frying
2 clov

Noodles

Method

Boil the noodles in salted water for 6-8 minutes. Rinse under cold water and drain. Put a large round shallow serving dish in a low oven to warm.

Heat the oil in a deep pan until smoking. Put in the boiled noodles and fry at high heat until golden brown and crisp. Lift out with a slotted spoon and drain on absorbent paper. Spread the noodles in the serving dish and keep warm in the oven

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of