Toasted noodles with vegetables and pork belly
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Thick noodles dry 300 g
- Fresh Pork Belly rind removed, 1 cm cubes 300 g
- Spring Onion 120 g
- Green beans 120 g
- Green pepper 120 g
- Leek 120 g
- Vegetable stock 800 ml hot 800 g
- Extra virgin olive oil 20 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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Toast the noodles in a dry frying pan over medium heat for 3–4 minutes, stirring to prevent burning. Remove. Brown the pork belly in a casserole with the oil for 8–10 minutes; set aside and drain some fat if excessive.
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Chop the spring onion, green pepper and trimmed leek. Cut the green beans into 2 cm pieces. Soften all the vegetables in the casserole for 10 minutes.
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Return the pork belly and add the noodles and 700 ml hot vegetable stock. Simmer for 10–12 minutes or the packet cooking time until the pasta is tender and the pork belly fully cooked. Add the other 100 ml stock if it dries out early.
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Taste and adjust the salt. Rest for 2 minutes and serve with chopped parsley.
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