Wednesday, 2 November 2011

Pork miso noodle stirfry

This bowl of noodley goodness came about by happenstance. Paul had bought 3 packs of outdoor-reared pork shoulder steaks because they were cheap. We barbecued them with some lapsang souchong tea leaves on the coals for a gentle smoke, and then had an enormous amount of leftover meat.

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.

14 comments:

leaf (the indolent cook) said...

I've always thought that miso and pork make a lovely marriage. This sounds utterly tasty.

Simona said...

Interesting idea to use lapsang souchong tea leaves! Your "happenstance" noodle stirfry looks really good.

C said...

Looks great - a good use for leftovers and I really like the sound of sweet potato noodles.

Foodycat said...

Leafy - it really is a good combination!

Simona - we did a couple of batches of tea smoked duck breasts last year so we knew it would be good with the pork as well.

C - sweet potato noodles are worth looking for. I think they are Korean? Anyway, they are a translucent noodle but they keep a lovely chewy texture.

The Cat's Mother said...

Miso is a useful thickening agent.

Joanne said...

I have some miso in the fridge also, and using it in a noodle stir fry is a great idea!

Angie's Recipes said...

A perfect meal for the rainy day!

Foodycat said...

Mother - it really is. I will use it again! You don't get the snotty quality of the cornflour sauce, either.

Joanne - it's a good one to remember, I tend to buy miso and forget about it!

Angie - thank you!

Ruth Daniels said...

Definitely correct that it's too good a dish to keep to yourself. Thanks for sharing with Presto Pasta Night.

peruci said...

I like this recipe a lot, it is one of my favourites. I`ve tried it this morning and it was very good, thanks for sharing.

Hotly Spiced said...

This is a beautiful looking dish. I look forward to combining pork with miso.

Foodycat said...

Ruth - thanks for including me in the round-up!

Peruci - glad you liked it.

Hotly Spiced - I'm sure you will like it!

Heather Schmitt-González said...

Mmm...I love a noodley bowl of goodness anytime. I love the sound of the pork itself, too...and tofu puffs? Okay, I'll take them! Really delicious :D

Deb in Hawaii said...

So bright and colorful--definite noodley goodness. ;-)

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