These Miso Ginger Pork Noodles will easily become your favourite go-to recipe
A sort of ‘Japanese bolognese’ and a beautifully uncomplicated dish that satisfies. And what’s even better is this delicious noodle and meat sauce bowl can be thrown together in just 15 minutes thanks to the umami-rich miso, soy and ginger sauce.
Noodles
Dried egg noodles are an easy tasty option and relatively easy to find on supermarket shelves. However feel free to substitute the noodle of your choice – Fat Japanese Udon noodles would add a delicious chew, ramen noodles are always a winner (especially the ones inside instant packet noodles) or buckwheat noodles are great for those who prefer a lighter option. Almost any Asian noodles pair perfectly with this sauce.
Garnish options
Shredded spring onions are the standard topping for Asian stir-fries and sauces, but for a fresh zingy touch add finely sliced cucumber with a soy-sesame dressing, or simple lemon juice and salt. Dried crispy onions also make a great garnish as do black or white sesame seeds.
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Miso Ginger Pork Noodles
Ingredients
- 1 tbsp vegetable oil or rapeseeds oil for frying
- 250 g pork mince
- 1/2 medium leek sliced thinly
- 1 tsp grated fresh ginger
- 50 ml hot chicken stock
- 200 g egg noodles
- 2 spring onions sliced thinly
- Umami Miso Sauce
- 1 tsp garlic powder
- 1 tbsp soy sauce
- 1/2 tbsp mirin
- 1 tbsp miso paste
- 1 tbsp hot water
- 1 tsp honey or maple syrup
- 1 tsp sriracha optional
Instructions
- Boil egg noodles according to packet instructions.
- Heat the oil in a frying pan or wok and fry pork mince until nicely browned and starting to crisp. Season with salt during cooking.
- Combine all ingredients from the umami bomb sauce and blend until smooth. Add Grated ginger to the sauce and set aside.
- When the beef mince is nicely browned, pour over umami bomb sauce along with 50ml chicken stock. Cook over medium heat until the sauce has thickened slightly, approx 1- 2 minute.
- Serve miso pork sauce over egg noodles, and garnish with sliced spring onions.
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