This recipe took map from no longer having plenty of alternate strategies in the pantry or freezer. After I first started making this recipe, it used to be going to be French Onion soup as all I believed I had used to be onions and leftover pork stock. While the onions were doing their ingredient on the stove, I started rooting spherical and used to be cosy to search out new ginger, lemongrass, a lime, pork flank, soba noodles, and edamame. All of a unexpected this meal used to be about to change into extra engaging. I be pleased when pantry items change into extraordinary, don’t you?
While the onions were sweating, I added some ginger, lime zest, and minced lemongrass. After the flavors were properly blended I added the pork and cooked it except the pork used to be golden.
I added the stock and let it simmer for a legitimate hour. The broth used to be so flavorful. Factual sooner than serving I added the edamame. I most productive heated them prolonged enough too warmth thru nevertheless nonetheless preserve their stunning coloration. To give the dish extra substance (we were hungry) I served over Soba Noodles and carried out with a squeeze of lime and a splash of Sriracha.
Now now not immoral for being a dish created from the remnants of an empty cupboard. I would occupy originate “used mother Hubbard” proud!
Recipe: Red meat and Noodles
1/2 yellow onion, thinly sliced
knob new ginger, minced
1/2 stick of lemongrass, minced
zest of 1 lime
2 tablespoons olive oil
1/2 pound pork flank, thinly sliced
3 cups of pork stock, preferably selfmade
2 cups edamame
soba noodles for 2
lime to garnish
sriracha to style
Heat olive oil, add onions and sweat for about 10 minutes.
Add ginger, lemongrass and lime zest, cook dinner over very low warmth except fragrant, about 5 minutes.
Add pork and cook dinner except the pork is rather golden, nevertheless no longer crisp and no longer overcooked, about 5 minutes. Add stock and cook dinner for 45 minutes.
15 minutes sooner than serving, cook dinner the soba noodles in accordance to bundle directions.
3 minutes sooner than noodles are finished cooking, I map a mesh colander on top of the simmering water, guarantee the colander is immersed in the water, then add the edamame, let warmth thru for the final dinky while left on the noodles.
Drain noodles and edamame.
To wait on, lay a mattress of noodles, topped off with the edamame, in a deep or shallow serving bowl and ladle the pork broth combination over the tip.
Squeeze some new lime juice over the tip and a splash of the sriracha.
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