SOBA NOODLES with PORK & BROCCOLI

I'm not a massive fan of pork, however I do like to eat it occasionally, as I find it even more filling than chicken. I am, however, a huge fan of all things noodles and have an immense love of broccoli, which explains how those ingredients found their way into this dish. I've recently started to use apple cider vinegar to tenderise and marinate meat prior to cooking instead of using extra oil. Do not be put off by the smell of apple cider vinegar, as you do not taste it after cooking. This dish was able to spread itself over both lunch and dinner for 2 very hungry people so you know its going to be filling!

 
Ingredients

• 270g soba noodles 
• 400-430g lean pork fillet, fat removed and cut into even sized 3cm pieces 
• 3 tablespoons apple cider vinegar
• 2 tablespoons rice wine vinegar
• 2 tablespoons salt reduced soy sauce 
• 1 teaspoon rice bran oil 
• 1 garlic clove, finely chopped or crushed 
• 1 large head of broccoli, cut into small, even sized florets and stalk chopped 
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds (or if cannot find, add another tablespoon of white sesame seeds)
• 1 shallot, finely chopped
• 1/4 cup fresh coriander leaves 

Cooking 

1. Combine the pork pieces and apple cider vinegar in a medium bowl and toss well. Place in the fridge to marinate for 10 minutes. 

2. Meanwhile, bring a medium saucepan of water to the boil and then add the soba noodles for 3 minutes, stirring once or twice to make sure they do not clump. Drain and rinse the noodles in a colander under lukewarm water. 

3. Whilst the pork is marinating, whisk the rice wine vinegar, soy sauce and 2 tablespoons water. 

4. Heat the rice bran oil in a large, deep fry pan or wok over medium heat and swirl to coat. Add the garlic to the pan and cook for 2 minutes, stirring frequently. Now add the pork to the pan and toss the pork frequently so that all pork pieces become white in colour. This will take around 5 minutes. (If the pork starts to stick to the pan, add a splash of water at a time). Remove the pork from the pan and place in a medium empty bowl. 

5. Add the broccoli to the pan and continue to stir often. If the broccoli starts to stick to the pan again use a small amount water. Cover the pan for 5 minutes or until the broccoli has become less hard. Return the pork to the pan and pour in the liquid sauce from step 3. Toss the pork and broccoli with the sauce until combined. Add the cooked noodles to the pan and toss well. 

Remove from the stove, add the shallots, fresh coriander and sesame seeds and stir to combine. Divide between four bowls and enjoy! 

Serves / 4

Total Preparation time / 10-12 minutes 

Total Cooking time / 25 minutes 

x Emily 

NOODLES with SESAME SWEET POTATO & SWEET SOY SAUCE

I've made this recipe a few times, using slightly different ingredients each time. You may notice this as the photo above does not exactly match the recipe (no red cabbage is in the picture above and I used soba noodles instead of vermicelli). The point of this was to show you how versatile the recipes featured on Soulful Sandwiches can be. I want you to use the recipes here as a base and then work with what is in your fridge / freezer / pantry. I love brown rice vermicelli or soba noodles in this dish. I adore tofu with noodles but if its not in your fridge don't stress: you could use red cabbage or broccoli to pump up the dish. I love sweet soy sauce (kecap manis) and it goes wonderful with the slightly sticky sesame sweet potato. And lastly, get your hands on some black sesame seeds: they are the bomb! 

Ingredients

Noodles 

• 200g brown rice vermicelli noodles OR 270g soba noodles 
• 1 teaspoon sesame oil
• 1 heaped teaspoon grated fresh ginger
• 1 teaspoon dried chilli flakes
• 1 large garlic clove, finely chopped or crushed 
• 1 large sweet potato (450-500g), peeled & chopped into thin even slices
• 1 tablespoon soy sauce 
• 2 cups red cabbage, finely shredded
• 2 generous handfuls of baby spinach 
• 200g firm tofu, sliced into 1cm thin slices 
• 1 tablespoon black sesame seeds
• 1 tablespoon white sesame seeds
• 2 spring onions, finely chopped, plus extra to serve 
• Optional: a handful of fresh coriander leaves 

Sauce

• 2 tablespoons gluten-free kecap manis
• 1 tablespoon soy suace
• 1 teaspoon sesame oil
• a splash or 2 of water to thin 

Cooking 

1. Bring a medium saucepan of water to the boil. Add the noodles (whichever type you are using) and cook, stirring occasionally to break up the noodles, until just tender. Remove from heat and drain under cold water in a colander. Set aside. 

2. Meanwhile, heat and swirl the sesame oil in a wok over medium heat. Add the ginger, chilli and garlic and cook, stirring, for 1 minute. Add the sweet potato slices to the wok along with the soy sauce and stir well to coat the potato. Place a lid over the sweet potato and leave covered for 2 minutes at a time. Remove the lid every 2 minutes and toss the sweet potato. After 6 minutes, add the red cabbage to the wok and cover for 2-3 minutes or until the cabbage is just tender. 

3. Make the sauce by combining all the ingredients and stirring well. Add more water if you would like the consistency of the sauce to be thinner. 

4. Add the baby spinach to the wok, toss and cover for 1 minute or until wilted. Add the cooked noodles, the tofu, sesame seeds and spring onions and toss well to combine for a few minutes or until the tofu is just cooked. Remove from heat. 

Divide into four bowls, pouring the sauce on top and stirring it in. Garnish with coriander leaves and extra chopped spring onions, if desired. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 15-20 minutes 

x Emily