Dinner With Meg

Perfect for: a sofa snuggle, feeling warm inside on a cold day, a WFH pick-me-up at lunchtime…

Speedy cooking, maximum flavour.

Inspired by Angela Hartnett from the Dish podcast by Waitrose, this is a meal I could eat on repeat.

Better still it’s versatile as you can switch up the protein and the veg used if you wish, making it the ideal fridge-raid meal.

Give it a go and thank me later!

Ingredients

Serves 1

• Glug of vegetable oil
• 125g pork mince (make veggie by using tofu)
• ½ tsp five spice
• 2 tsp honey 
• 2 cloves garlic, mince
• ½ tsp chilli flakes
• 2 spring onions (white parts finely sliced, green parts reserved for garnish)
• 4 shiitake mushrooms, sliced
• 2 tbsp soy sauce
• 1 tbsp tahini
• 250ml chicken or veg stock
• 3 pak choi leaves
• 70g dried medium egg noodles (1 nest)
• 1 tsp chilli oil (plus extra to serve – optional)
• Sesame seeds and fresh coriander, to serve

Method

1. Heat a little oil in a pan over medium-high heat. Add the pork and cook until browned, then stir in the five spice and honey until sticky. Remove and set aside.

2. In the same pan, add a splash more oil, the white spring onion parts and shiitake. Cook for 2 minutes, then add the garlic and chilli flakes and cook for 2 minutes more.

3. Pour in the stock and bring to a simmer. Add the pak choi and cook for 1-2 minutes until wilted.

4. Cook the noodles according to the packet, drain, and briefly rinse with cold water, then hot to reheat.

5. In your serving bowl, mix the tahini, soy sauce and chilli oil. Pour over the hot broth (save the pak choi for topping) and stir until smooth.

6. Add the noodles, top with the pork and pak choi, then finish with spring onion greens, sesame seeds, coriander and extra chilli oil if you like.