Jamie Magazine
By Rebecca Rauter
20 mins
Super easy
serves 4
About the recipe
A clever and tasty way to use up leftover cooked pork. Adding sambal oelek – a delicious Indonesian chilli sauce – really takes this dish up a notch.
Recipe From
Ingredients
150g leftover higher-welfare roast pork
2 cloves of garlic
3cm piece of ginger
1 bunch of spring onions
50g frozen peas
2 tablespoons peanut or sunflower oil
2 tablespoons sambal oelek
300g ready-prepared rice vermicelli
1 lime
Method
- Shred or roughly chop the pork. Peel and finely chop the garlic and ginger. Trim and finely slice the whites and greens of the spring onions.
- Boil some water in a small pan and add the peas, then bring the water back to the boil. By this stage the peas should be defrosted. Drain and refresh with cold water.
- Pour the oil into a large frying pan add garlic, ginger, spring onion, and cook for a couple of minutes.
- Stir in sambal olek (or use 2 fresh red chillies, deseeded and finely chopped instead) and cook for a couple more minutes.
- Add the noodles, pork and peas to the pan and heat through, stirring well. Squeeze over the lime, toss together well, then serve.
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