Here I am writing about pork sausages again. I simply cannot resist them for so long.
This time I did something a little different with them. I still kept it really simple with less than ten ingredients, but transformed the pork bangers into small meatballs to go with my egg noodles and veggie stir-fry.
Who’s hungry? Vincent and I, so this meal is for two.
Ingredients
- 500 g pork sausages (mine were seasoned with sage)
- 250 g fresh egg noodles
- 375 g crunchy stir-fry vegetables, sliced
- 3 tbsp peanut oil
- 1 tbsp butter
- 100 g fresh sweet & sour sauce
- 2 tbsp truffle salt (or any other salt)
- 1 tbsp ground black pepper
Bang out a stir-fry
Remove the meat from the sausage casings (use your hands and just squeeze it out from one end) and form little meatballs.
Heat the peanut oil in a wok or large pan and plop the piggies in over medium to high heat. Season them very well with salt and pepper then toss them about for 7 to 10 minutes, or just until they begin to crisp and golden.
Take the meatballs out and keep them aside. Don’t discard any of the crispy bits or fat at the bottom of the wok. This is going to give your stir-fry epic flavour. Add the veggies to the wok over high heat.
Once the spinach has wilted and the other veggies are pretty much done, add a tablespoon of butter. Stir well until it has totally melted.
Add the egg noodles and sweet & sour sauce.
Mix it all thoroughly, then add the meatballs. The egg noodles only take 2 minutes to cook.
Dinner is served
Carefully mix everything together so the meatballs are well dispersed.
Season with salt and pepper if necessary and have at it!
Get the print-ready recipe here:
Sweet & Sour Pork Stir-fry with Egg Noodles
Who says you can't transform pork bangers into pork balls and bang out a delicious sweet & sour stir-fry all in one go?
Ingredients
- 500 g pork sausages (mine were seasoned with sage)
- 250 g fresh egg noodles
- 375 g crunchy stir-fry vegetables, sliced
- 3 tbsp peanut oil
- 1 tbsp butter
- 100 g fresh sweet & sour sauce
- 2 tbsp truffle salt (or any other salt)
- 1 tbsp ground black pepper
Directions
- Remove the meat from the sausage casings (use your hands and just squeeze it out from one end) and form little meatballs.
- Heat the peanut oil in a wok or large pan and plop the piggies in over medium to high heat. Season them very well with salt and pepper then toss them about for 7 to 10 minutes, or just until they begin to crisp and golden.
- Take the meatballs out and keep them aside. Don’t discard any of the crispy bits or fat at the bottom of the wok. This is going to give your stir-fry epic flavour.
- Add the veggies to the wok on high heat. Once the spinach has wilted (that’s to say if your pack of veggies included some) and the other veggies are pretty much done, add a tablespoon of butter. Stir well until it has totally melted.
- Add the egg noodles and sweet & sour sauce. Mix it all thoroughly, then add the meatballs. The egg noodles only take 2 minutes to cook, so be quick.
- Carefully mix everything together so the meatballs are well dispersed. Season with salt and pepper if necessary and dig in.
Jana Cooks 