Shred or roughly chop the pork. March 31 , “A clever and tasty way to use up leftover cooked pork. By this stage the peas should be defrosted. Pour the oil into a large frying pan add garlic, ginger, spring onion, and cook for a couple of minutes. May 8 , Adding sambal oelek – a delicious Indonesian chilli sauce – really takes this dish up a notch. A saving grace has been having my in-laws close by, allowing us to use their kitchen, washing machine and dish washer, so it was only fitting to return the favour with a meal. Boil some water in a small pan and add the peas, then bring the water back to the boil. Using a sharp knife, carefully trim the excess fat and sinew from the Overall certainly 20 minute worthy and a dish I’d cook again, correcting my noodle misdemeanor in the process. 2011, Recipe #42 - Tofu stir-fry with noodle salad | I'm no Jamie Oliver. The challenge has long since completed, but the blog remains active as a resource to Jamie’s iPhone apps. Peel and finely chop the garlic and ginger. They ended up being a little stogy, which is never fun. Having not read the recipe ahead of time caused me to over cook them as the ‘add the broccoli florets to the noodles for the last 3 minutes of cooking’ step appeared several steps after I had already added them to the boiling water and my noodles were only 3 minute ones, DOH! 2011, 10:59 am , They were fairly easy to find and a bit of a marvel actually, they look like chesnuts, but taste nothing like them. Squeeze over the lime, toss together well, then serve. In 2010 I committed myself to cooking all 60 of Jamie Oliver’s “20 minute meals” in under 90 days, documenting them as I went along. […] as to avoid the mistake I made in the Pork chow mein recipe I bought the longest boiling time noodles I could find and boiled them with a green tea bag […]. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 150 g leftover higher-welfare roast pork, 2 cloves of garlic, 3cm piece of ginger, 1 bunch of spring onions, 50 g frozen peas, 2 tablespoons peanut or sunflower oil, 2 tablespoons sambal oelek, 300 g ready-prepared rice vermicelli, 1 lime. If you need to contact me you can do so on matt(at)imnojamieoliver(dot)com, 6:58 pm , Stir in sambal olek (or use 2 fresh red chillies, deseeded and finely chopped instead) and cook for a couple more minutes. ARGGG…. I chose something simple to prepare, seemingly, pork chow mein, which is a fair staple on Chinese take-out menu’s, yet still not something I had attempted to make cook myself. Adding to the stress has been doing OTHER building renovations simultaneously: new guttering, replacing the front of our house with aluminum extrusions etc. One Comment to “Recipe #39 – Pork chow mein” November 3rd, 2010 at 9:50 AM Recipe #42 - Tofu stir-fry with noodle salad | I'm no Jamie Oliver Says: […] as to avoid the mistake I made in the Pork chow mein recipe I bought the longest boiling time noodles I could find and boiled them with a green tea bag […] The only downside to this recipe were the noodles, only because I purchased quick boiling ones. The dish called for water chestnuts, which were a new ingredient to me. February 8 , Drain and refresh with cold water. 2012, 12:01 pm , Add the noodles, pork and peas to the pan and heat through, stirring well. Right, as you may have guessed from the infrequency of my last few posts, we are still kitchen-less… building is somewhat taking its toll, but the end is hopefully in sight. Trim and finely slice the whites and greens of the spring onions.

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