Noodles with spicy Chinese pork and vegetables

I love noodles, all those asians can't be wrong.

The commercial versions available with little flavour packets that you add taste, to me, artificial and don't make a satisfying meal. The chinese ones are full of MSG and the UK 'super noodles' are only one step up from Pot Noodle.

This recipe makes an authentic tasty spicy meal of perfect noodles with real meat and vegetables in a rich sauce.

The Pork

• 1 pork fillet sliced thinly across the fillet to make lots of small 'round' slices.

Marinade

• Soy sauce
• Chinese red vinegar
• Chinese rice wine (dry sherry can be substituted)
  
• Sichuan pepper 'corns' crushed
• Chilli flakes or sauce to suit your taste
• A pinch of sugar or a little honey

Layer the pork and marinade in a shallow dish ensuring that the marinade gets between the slices, cover with clingfilm and place in 'fridge for 24 hours.

Drain

Lay the slices on a baking tray and cook on a low heat for 30-40 minutes.

Dehydrate until completely dry and then place in a bag or cloth and bash with a rolling pin into small pieces.

Store in freezer

Vegetables

• This works well for courgettes, peppers
• Slice the veg into julienne slices (long thing square slices ideally 2mm square)
• Dehydrate until completely dry
• Store in freezer
• You can also dehydrate fresh ginger cut into tiny cubes or fresh garlic and chillies thinly sliced
  

Noodles

• You can use any noodles for this. I prefer the flat rice Ho-Fun noodles which are available cheaply from any Chinese supermarket in large packets. Use one 'cake' of noodles per portion.
  

Make up packets in meal portions adding meat and vegetables to suit. Make sure you add sufficient meat as this flavours the sauce

Rehydrate in cozy for 10-15 minutes and scoff!