A super fast mid-week meal.
This is one of my favourite noodle recipes, I love that I
can easily make it and still have enough for leftovers next day. This is a very
healthy recipe that is why I can eat it over and over without feeling guilty.
This dish is good to eat during the hot summer because the noodle
is served cold after being cooked but the pork will be hot! Yum!
The kinds of noodle I usually use are pre-cooked miki
noodles, this is a thick egg noodle. You can get that at an Asian grocery, I
got mine from Loblaws in Canada but many Publix in the US carries it too.
Soba noodles are also good; this is a buckwheat noodle, very
healthy. This recipe is great with chicken and fish as well.
You can make sesame dressing and it is good for up to one
week stored in the fridge.
Pork loin centre thin chop, boneless fast fry (this may be
called different things depending on where you live but pick a thin boneless
cut and it will be fine.)
2 tsp soy sauce
1 tbsp dry sherry
2 tsp sesame oil
pinch of salt
2/3 cup cucumber
1 cup spring onion
vegetable oil
a little potato or corn starch – for dusting
one package of pre-cooked miki noodles (you can also use
ready-to-cook chinese egg noodle)
Sesame dressing
¼ cup soy sauce
1 tbsp superfine sugar (you can do this without sugar, if
you do just add 1 extra tbsp of rice vinegar)
1 tbsp seasoned rice vinegar
1 tbsp sesame paste (sometimes it is called tahini)
2 tbsp chicken stock
1.
Put each pork chop in a zipper bag then pound it
with the flat side of a meat tenderizer. Do it lightly because you can easily
rip the pork apart.
2.
Marinate in the soy, dry sherry, sesame oil and
little salt; set aside.
3.
Slice the cucumber diagonally and then cut each
piece into thin strips, discarding the watery center. Slice the spring onions
into thin julienne and then soak in water to take away any sharpness.
4.
Dressing: Mix together the soy, sugar, rice
vinegar, sesame paste and chicken stock.
5.
Cook the noodles, following the instructions on
the package. Running the noodle in icy water to cool and then drain
6.
Heat the oil in a pan. Dust the pork with potato
starch and cook both sides carefully since the pork is thin and will cook quickly.
7.
Place the noodles into the bowls. Put the pork
on top, garnish with cucumber and spring onions then pour over the sauce.
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