One pot pork and squash noodles
If you fancy a winter warmer with an Asian twist look no further than Dean's tasty pork served with fine noodles and some colourful Thai ingredients.
(Serves 4)
Ingredients:
1 small butternut squash, peeled and cubedOil, for frying3 cloves garlic, crushed1 thumb sized piece ginger, peeled and grated1 onion, finely chopped1 heaped tbsp red Thai curry paste400g can coconut milk1 pint chicken stock1 pork tenderloin, sliced thinly4 nests vermicelli rice noodles100g bean sprouts2 tbsp soy sauce1 tbsp brown sugarJuice 1-2 limes3 tbsp fresh coriander30g salted peanutsLime wedges, to garnish
Method:
Place the cubed squash into a pan with a dash of oil then cook over a medium heat for 10-12 minutes until softened
Add the ginger, garlic and onion into the pan with the Thai paste and cook for 2-3 minutes
Pour in the coconut milk and stock and bring to the simmer and cook for 10 minutes. Add the pork then cook for a further 10 minutes.
Meanwhile rehydrate the noodles by popping the individual nests into 4 serving bowls, pour over boiling water and leave to sit for 5 minutes then drain
Just before serving add the bean sprouts to the stock mixture to warm through then season with soy sauce, sugar and lime juice to taste
Ladle the stock mixture on top of the noodles then garnish with fresh coriander and peanuts. Serve with a lime wedge.