I decided I wanted to make a stirfry, but I didn't want to do my usual soy/cornflour based sauce for it. A tub of shiro miso was sitting in the fridge. There was baby bok choy in the veg box. I love it when a plan comes together.
This stirfry was extremely good, and an excellent use for leftover meat, but I actually think it would have been as good or even better with some crispy tofu puffs through it. As ever, the important things about a stirfry are to have everything prepared before you start and have the wok/pan really hot before you add the oil.
Pork miso noodle stirfry (made 3 hefty portions)
Splash of veg oil
1 onion, sliced
3 cloves of garlic, sliced
1" knob of ginger, julienned
2 carrots, peeled and sliced into planks
1 red pepper, cut into chunks
1 bunch baby bok choy, sliced
1 handful sweet potato noodles, soaked in hot water
500g leftover pork steaks, sliced across the grain (or leftover chicken, turkey, tofu puffs, or just add a big handful of roasted peanuts at the end)
2 tbs shiro miso
2 tbs mirin
2 tbs reduced sodium soy sauce
1 tsp sesame oil
Combine the miso, mirin, soy and sesame oil in a small bowl.
Heat a wok or large frying pan, then add a good splash of oil. Add the onions and stir fry until beginning to catch and take colour. Add the garlic, ginger, carrot and pepper, keep it moving until the peppers are beginning to soften. Add the stems of the bok choy, because they need a little longer than the leaves, then add the drained noodles, bok choy leaves, leftover meat and the miso mixture. Stir fry until everything is well-coated in the sauce and it's all cooked through but with a bite to the veg and piping hot.
I am sharing this with Ruth at Presto Pasta Nights! It's too good to keep to myself.