I had Phil over for dinner and Doctor Who on Monday evening (we watched the first five episodes of The Reign of Terror – episode 6 and the extras next week!) and decided to cook this lovely recipe from The Spice of Life cook book. It’s a nice, tasty little recipe but it does require a bit of pre-preparation.
1 tablespoon of Thai red curry paste
2 tablespoons of soy sauce
350g of pork fillet
2 nests of medium egg noodles
2 tablespoons of olive oil
1 red onion, chopped
1 2.5cm piece of fresh ginger, peeled and finely chopped
1 garlic clove, peeled and chopped
1 orange pepper, deseeded and chopped
1 red pepper, deseeded and chopped
½ a courgette, sliced into thin ribbons
½ a teaspoon of ground white pepper
1 small bunch of fresh chives, snipped
Handful of fresh coriander, chopped
Mix the red curry paste with the soy sauce in a small bowl and spread over the pork fillet. Cover and leave to marinate in the fridge for at least an hour.
Preheat the oven to 200.
Roast the pork in the oven for 25-30 minutes, until cooked through. Remove from the oven, cover and leave to rest for 15 minutes.
Meanwhile, cook the noodles in boiling water until al dente. Drain , refresh with cold water and set aside.
Heat the oil in a hot wok over a medium heat and add the garlic, ginger and onion and stir-fry for 1-2 minutes.
Add the sliced peppers and the ground white pepper and stir-fry for 2-3 minutes, until tender.
Add the courgette ribbons and fry for a further minute. Stir in the chives and chopped coriander.
Add the cooked noodles and mix well.
Divide between the serving dishes.
Slice the cooked pork into 5mm slices and arrange on top of the noodles.
Nice – tasty and spicy!