Pork and Cabbage Spicy Noodle Stir-Fry / Prženi pikantni rezanci sa piletinom i kupusom

These noodles are something else, I tell you. I made a big batch, which I finished in just a few days. Now I’m plotting to make more. These were quickly whipped up in order to clean up the fridge and I accidentally ended up with a fantastic dish. Excuse me while I run to the store to get more pork.

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INGREDIENTS:

(Yields 4 servings / 1.08 EUR per serving / 4.32 EUR for all)

For the meat:

2 cups ground pork (2.00 EUR)

1 tbsp fish sauce (0.27 EUR)

1 tbsp soy sauce (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For the stir-fry:

2 squares of ramen noodles (0.40 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 cup shredded carrots (0.40 EUR)

5 garlic cloves, minced (0.17 EUR)

1 tbsp Gochujang – Korean chili paste (0.13 EUR)

3 cups shredded cabbage (0.20 EUR)

1 tsp fish sauce (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Toss the pork together with fish sauce, soy sauce, salt and pepper. Allow to rest for a few minutes. Meanwhile, cook the noodles according to package instructions to al dente. Rinse under cold water, drain and set aside.

Place wok on high heat to get thoroughly warmed up. Add two tablespoons of sunflower seed oil and half of the pork. Cook for about five minutes, until crispy and dark brown. Remove pork, add two more tablespoons of oil and repeat with the remaining meat. Remove all of the meat from wok and set aside.

If necessary, add another tablespoon of oil to the wok and dump in shredded carrots. The carrots are gonna release some water, so that’s going to help you to deglaze the pan. Stir well, then throw in minced garlic and Gochujang. You can also use chili flakes or fresh minced chili instead of Gochujang. Give a good stir and cook for about 30 seconds so the flavors release from spices before adding in shredded cabbage. Stir-fry the cabbage until it slightly wilts down, for about 3-5 minutes. Return the pork to the wok, add in noodles and season with fish sauce, soy sauce and sesame oil. Give a good final stir and serve immediately.

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Ovi rezanci su nešto ekstra, kažem vam. Bila sam si skuhala veću količinu koju sam slistila u samo par dana, pa sada sve nekako kalkuliram da napravim još. Kombinacija sastojaka je rezultat toga što sam morala počistiti ostatke iz frižidera, a sasvim sam slučajno završila sa mrak jelom. Sada me ispričajte dok skoknem do dućana po još svinjetine.

SASTOJCI:

(Za 4 porcije / 8,10 kn po porciji / 32,41 kn za sve)

Za meso:

2 šalice mljevene svinjetine (15,00 kn)

1 žlica ribljeg umaka (2,00 kn)

1 žlica soja sosa (1,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

4 žlice suncokretovog ulja (0,40 kn)

Za wok:

2 kocke ramen tjestenine (3,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 šalica ribane mrkve (3,00 kn)

5 češnjeva češnjaka, sitno sjeckanog (1,25 kn)

1 žlica Gochujanga – korejske chili paste (1,00 kn)

3 šalice ribanog kupusa (1,50 kn)

1 žličica ribljeg umaka (1,00 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Pomiješajte meso sa ribljim umakom, soja sosom, solju i paprom. Pustite da odstoji nekoliko minuta. U međuvremenu skuhajte rezance al dente prema uputama na pakiranju. Isperite pod mlazom hladne vode, ocijedite i stavite na stranu.

Stavite wok na jaku vatru da se dobro ugrije. Dodajte dvije žlice suncokretovog ulja i pola mesa. Kuhajte oko pet minuta, dok se meso ne zahrska i ne dobije boju. Maknite meso, dodajte još dvije žlice ulja i ponovite sa preostalom svinjetinom. Maknite svo meso iz woka i stavite na stranu.

Po potrebi, dodajte u wok još žlicu ulja i ubacite ribanu mrkvu. Mrkva će otpustiti vodu i od nje će se iz woka otpustiti sve mrvice od prženja mesa. Dobro promiješajte pa ubacite sjeckani češnjak i Gochujang. Promiješajte i kuhajte tridesetak sekundi da se iz začina otpuste arome prije nego dodate zelje. Kuhajte zelje uz povremeno miješanje dok malo ne povene, oko 3-5 minuta. Vratite u wok meso, dodajte rezance, te sve začinite sa ribljim umakom, soja sosom i sezamovim uljem. Za kraj još jednom promiješajte i odmah poslužite.

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Pork and Cabbage Spicy Noodle Stir-Fry / Prženi pikantni rezanci sa piletinom i kupusom

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