High proteinHigh carb

Pork & Noodle Bowl

Sear hard, rest briefly, slice thin.

22 min Serves 1 Stove, Frying pan, Saucepan

Per serving

803

kcal

66.1 g

protein

56.9 g

carbs

33.9 g

fat

8.2 g protein per 100 kcal · 3.3 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Pork loin200 g
  • Egg noodles, cooked180 g
  • Cabbage120 g
  • Soy sauce20 g
  • Garlic10 g
  • Olive oil12 g
  • Chilli(optional)8 g

Method

  1. 1Sear the seasoned pork, then rest it while everything else cooks.
  2. 2Cabbage hard in the same pan until it chars.
  3. 3Noodles and soy tossed in, pork sliced over the top.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Pork, bacon and chorizo: cook thoroughlyShow

In the UK the advice for pork is simple: cook it thoroughly, with no pink juices.

  1. Cook until the meat is pale all the way through and any juices run clear.
  2. Bacon is done when the fat has turned golden and slightly crisp.
  3. Chorizo sold for cooking is raw inside the skin — fry it until it has released its red oil and is cooked through.
Crushing or chopping garlicShow

Garlic is added in small pieces so it spreads through the dish. It burns in seconds, which turns it bitter, so it usually goes in after the onion, not before.

  1. Pull one clove off the bulb. Trim off the hard little root end.
  2. Lay the flat of your knife on the clove and press down firmly with the heel of your hand. The skin splits and slips off.
  3. Slice it thinly, then rock the knife back and forth over the slices until the pieces are tiny. Or push the peeled clove through a garlic crusher.
  4. In the pan it needs about 30 seconds to a minute, stirring, until it smells strong — then add the next ingredient.

Ready when: In the pan: fragrant and pale gold. Brown means it has gone too far.

Cooking noodlesShow

Most noodles take only a few minutes — follow the packet, it varies a lot.

  1. Egg noodles: into boiling water for 3–4 minutes, loosening them with a fork.
  2. Rice noodles: usually just soak in just-boiled water for a few minutes until soft.
  3. Drain, then toss with a few drops of oil or straight into the pan so they don't clump.
Browning and searing meatShow

The brown crust is flavour. It forms only on a dry surface in a hot pan — wet meat or a crowded pan just steams.

  1. Pat the meat dry with kitchen paper. Season it.
  2. Get the oil hot (shimmering, maybe a wisp of smoke).
  3. Lay the pieces in, away from you so the fat doesn't spit towards you, with space between them.
  4. Then leave them alone for 2–4 minutes. Don't poke. When the underside is brown the meat lets go of the pan by itself — if it sticks, it isn't ready to turn.
  5. Turn and brown the other side. Browning adds flavour; it does not make meat safe on its own — it still has to be cooked through.
Resting meatShow

Letting cooked meat sit for a few minutes lets the juices settle, so they stay in the meat instead of running over the board.

  1. Put the meat on a clean plate or board — never the one it sat on raw.
  2. Cover it loosely with foil and leave it for 3–5 minutes (longer for big joints).
  3. Then slice across the lines of the grain.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.