Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients
- 420 g ginger and soy pork stew (vacuum-packed)
- 300 g noodles (rice, soba or udon noodles)
- 1 red bell pepper, cut into thin strips
- 2 carrots, julienned
- 1 onion, thinly sliced
- 45 ml (3 tbsp.) vegetable oil for cooking
- 30 ml (2 tbsp.) sesame seeds, toasted
- Salt and pepper to taste
Preparation
- Heat vegetable oil in a wok or large skillet over medium heat. Add the onion, bell pepper and julienned carrots, and stir-fry for about 3-5 minutes until they begin to soften.
- Meanwhile, cook noodles according to package instructions. Drain and set aside.
- Add the simmered pork to the pan with the vegetables and cook for about 5 minutes, stirring to heat up the meat and integrate the flavors.
- Add the cooked noodles to the pan and mix well.
- Season to taste with salt and pepper. Sprinkle with toasted sesame seeds just before serving.
