50mls soy sauce
1 tablespoon wildflower honey
2 tablespoons white wine vinegar
200g shiitake mushrooms, sliced
3 medium kumara, peeled, cut into nuggets
2 roasted peppers
150g egg noodles
salt and freshly ground black pepper
1/2 cup meat or chicken stock
1/4 cup coriander, chopped
pork steaks of any extra fat. Put the soy sauce in a small pan with the honey
and the vinegar. Trim and slice the mushrooms and add to the soy mixture and
cook for about 5 minutes over a low temperature. Meanwhile, steam or simmer the
kumara until tender and roast the peppers in a hot oven. Peel off the skins and
cut the peppers into thick strips.
Bring a large pan of salted water to the boil and cook the noodles until soft.
Season the pork steaks and either grill or pan-fry until cooked but still very moist. When the meat is cooked, remove the steaks and keep covered in a warm place. Add the stock and the mushrooms to the juices in the pan in which the pork was cooked, and simmer until slightly thickened.
To serve, place a pile of noodles on each plate and arrange kumara and peppers on each. Spoon over some of the sauce and the mushrooms, then place slices of the pork on top. Add extra sauce and decorate with chopped coriander.