SNEAK PEeK INTO NOURISHMENT
We know how hard it is to plan ahead which is why we’ve partnered with Andrea Love, one of Australia’s top nutritionists, to bring you NOURISHMENT. You’ll find easy-to-follow recipes, daily and weekly shopping lists and our 28-day meal plan. The meal plans have been designed to be protein focused and accommodate as many health and food preferences as possible as we know there is no such thing as one size fits all. You’ll find a daily breakdown of easy-to-source ingredients based on the recipes recommended for that day, plus a weekly shopping list at the back if that’s how you prefer to shop.
Today we’re giving you a little teaser with the mouthwatering Dan Dan Noodles but if you want to see the entire meal plan JOIN FIT today and you’ll get access to the entire ebook!
Dan dan noodles Recipe
Serves 2
Ingredients
160g thicker wheat noodles (dried)
Pork mince
1 tbsp neutral oil
200g pork mince
1/2 tsp Chinese five spice
2 tbsp Shaoxing wine (Chinese cooking wine)
1 tsp dark soy sauce
2 tsp hoisin sauce
1/4 tsp black pepper
Sauce
2 tbsp tahini or sesame paste
2 tbsp soy
1 tbsp vinegar
1 tsp brown sugar
2 tbsp chilli oil
1/2 tsp freshly ground Sichuan peppercorns
1 clove garlic, minced
To serve
1/2c chicken stock/broth
2 pak choy (or similar Asian greens), sliced in half
1 spring onion, finely sliced
Method
Cook noodles according to packet instructions. Rinse under cold water and set aside.
Heat oil in a non-stick fry pan over high heat. Add pork mince, breaking up any large pieces. Don’t move around too much, allow meat to brown.
Once meat is cooked, add Chinese five spice. Stir through. Then add Shaoxing wine, dark soy sauce, hoisin sauce and black pepper. Cook until any excess liquid has evaporated and then set aside.
To make the sauce, whisk all ingredients in a bowl. Meanwhile, heat chicken broth and blanch Asian vegetables.
To assemble: divide the sauce into two bowls. Top with cooked noodles, followed by pork mince and leafy greens. Gently ladle a quarter cup of chicken broth over both bowls. Sprinkle with spring onion to serve.
