It had been so long since I’d last made an Asian inspired dish at home, I’d almost forgotten just how much I LOOOOVE making them. That was until last week, I whipped up these quick and easy Pork and Broccoli Asian Noodles for my kids. Then it all came back to me.
These kinds of dishes, they’re so super incredibly quick to make, and so incredibly delicious to eat. Oftentimes, I think homemade is even better than take-out, because you get to eat them fresh out of the pan, while they’re still piping hot. The only rule that you absolutely have to follow is you is you have to have a proper mise-en place: you HAVE to have every single ingredient and component ready to use BEFORE you start cooking. Once that’s taken care of, the whole dish usually comes together together in mere minutes.
Oh, I get the feeling that stir-frys and other similar Asian inspired dishes will get reinstated and re-gain their former spot in my kitchen. I used to eat them ALL the time before I went paleo.
Speaking of which, I chose to use Asian Egg Noodles for this one because I happened to have them in the pantry, but if you wanted to keep your version more Paleo friendly, all you’d need to do is swap the egg noodles for rice sticks instead. Likewise, I’ve been on a huge peanut kick lately so I add them to everything (and this dish was no exception), but if you’d rather steer clear yourself, simply sub almonds for the peanuts. That wouldn’t affect the flavor all that much, or the overall integrity of the dish for that matter.
And the instructions would be the exact same…
Like I said, mise-en-place if of utmost importance when making these kinds of quickly sauteed dishes.
So the first thing that you want to be doing is slice your meat as thin as you can. You want this meat to cook super ultra fast, faster than the speed of light, so don’t be afraid to go THIN!
Then, make the sauce by mixing rice vinegar, water, peanut butter (or almond butter), coconut aminos, honey, fish sauce, ground ginger, red pepper flakes, tapioca starch and minced garlic together in a large glass measuring cup;
Alright, now let’s spend a little bit of time here and get everything prepped and ready to go, because later, as in as soon as your noodles hit that boiling water, things are gonna go fast, REAL FAST. You’re gonna need to have everything right there within reach, there will be no time to look for anything.
Bring some salted water to a boil in a medium saucepan; take a large frying pan out of the cupboards and keep it handy.
Place the broccoli florets in a microwave safe bowl (or in a steam basket that will fit over the pot you are using for the pasta, if you’re not a fan of the microwave);
Then, make sure you have all your other ingredients ready to go:
- pork sliced super thin;
- peanuts (or almonds) weighed / measured;
- noodles in right amount and ready to dump in the water,
- sauce thoroughly mixed and ready for action.
All good? Let’s go!
When the water starts to simmer, place your frying pan to pre-heat over high heat and add the ghee to it.
As soon as the water starts to boil, add the pork to the hot pan and then throw the noodles in the water.
That’s meat first, noodles second. You DO NOT want to overcook the noodles, else they will turn to mush later. Anything over 3 minutes is too much, especially if you’re using rice. Try and keep that cooking time closer to 2 minutes.
As soon as the noodles hit the water, put the broccoli in the microwave for 2 minutes (no need to add water or anything, just throw it in there) or place it over the noodles to steam.
Now put your attention back on the meat. This is cooking over REALLY HIGH HEAT, so it should be cooked AND browned in under 2 minutes.
As soon as that meat is cooked, lower the heat to medium, add the broccoli and cooked noodles to it.
Fish the noodles directly from the pot with kitchen tongs, that way you’ll also incorporate a little bit of starchy pasta water in the process.
Add the peanuts (or almonds) and sauce to the pan and stir delicately until well combined.
Continue cooking for about 30 seconds or until the sauce is thickened; serve immediately.
I’m telling you, take-out has NOTHING over this… nothing at all!
- 1 tbsp ghee (store-bought or homemade)
- 350g | 12oz pork tenderloin, cut into thin slices
- 2 cups (175g | 6oz) broccoli florets
- ¼ cup (30g | 1oz) roasted peanuts
- 150g | 5oz Asian egg noodles (use the rice variety to keep paleo friendly)_
- ⅓ cup (90ml | 3oz) unseasoned rice vinegar
- ½ cup (120ml | 4oz) water
- 3 tbsp coconut aminos
- 3 tbsp all-natural creamy peanut butter (store-bought or homemade)
- 3 tbsp raw honey
- 3 tsp fish sauce
- 1½ tsp ground ginger
- 1 tsp red pepper flakes (or more, or less, to taste)_
- 1 tsp tapioca starch
- 1 clove garlic, minced
- Make the sauce by mixing all the ingredients together in a large glass measuring cup;
- Bring some salted water to a boil in a medium saucepan;
- Place the broccoli florets in a microwave safe bowl or in a steam basket that will fit over the pot you are using for the pasta; make sure you have all your other ingredients ready to go: pork sliced super thin, peanuts weighed / measured, noodles ready to dump in the water, sauce mixed and ready for action.
- When the water starts to simmer, place a large frying pan to heat over high heat and add the ghee to it.
- As soon as the water starts to boil, add the pork to the hot pan and throw the noodles in the water.
- Put the broccoli in the microwave for 2 minutes (no need to add water or anything, just throw it in there) or place it over the pasta to steam.
- As soon as the meat is cooked, which shouldn't take more than 2 minutes, lower the heat to medium, add the broccoli and cooked noodles to it. Fish the noodles directly from the pot with kitchen tongs, that way you'll also incorporate a little bit of starchy pasta water in the process.
- Add peanuts and sauce to the pan, stir delicately until well combined. Continue cooking for about 30 seconds or until the sauce is thickened; serve immediately.