I love noodles. I absolutely always order them when we have a Chinese takeaway, even if this sometimes means that we’re having rice, noodles and chips (we always have rice noodles and chips!) because I couldn’t bear to be without them. But, at home, aside from the occasional stir fry, I rarely cook with them. I’m not sure why this is. I think perhaps I wasn’t sure how much the kids liked them, so I tend to stick to safe pasta or rice options. But, they absolutely loved this Paprika Pork with Noodles. So, I’ll be cooking a lot more with noodles from now on.
They’re fast, healthy and with these awesome straight to wok packs I bought from Aldi for about 70p, pretty much perfect! Because these noodles were ready in about 2 minutes, my whole Paprika Pork with Noodles dinner was ready in less than 30 minutes.
Paprika Pork with Noodles isn’t just super tasty, quick and easy. It’s also significantly healthier than a lot of the meals I cook. If you want to cut the calories a little more, use an olive oil spray, and half the soured cream. I really don’t think you need to though!
A lot of Paprika Pork recipes stick to pork, mushrooms and onions. But, this is very white, and I always like to add as much veg to my meals as I can. So, I used 2 different kinds of mushrooms and also added a red and yellow pepper. These additions give it a little more texture and flavour as well as some extra nutrition.
So, with all of these wonderful ingredients, Paprika Pork with Noodles is wonderful. It’s healthy, it’s fast, diced pork is much cheaper than some other meats, the kids like it. It’s such a fantastic midweek dinner! If you’re not a huge noodle fan, serve it with pasta, rice or even potatoes for a filling and tasty meal!
My Paprika Pork with Noodles Recipe
Paprika Pork with Noodles
- 600 g Diced pork
- Fry light cooking spray
- 2 Onions Finely Diced
- 2 Peppers Sliced
- 150 g Closed Cup Mushrooms Sliced
- 200 g Button Mushrooms Cut in half
- 2 tbsp Paprika
- 400 ml Chicken Stock Made with 1 cube
- 3 tbsp Tomato Puree
- 200 ml Soured cream
- 2 tbsp Cornflour
- Noodles To serve
- Gently fry the pork in a little oil for 5 until the outsides have browned.
- Add the onions and fry for a further 5 minutes until soft.
- Add the mushrooms and peppers and mix together well.
- Pour in the stock and bring to the boil.
- Add the paprika and the tomato puree and mix.
- Reduce to a simmer and cook for 10 minutes.
- Stir in the sour cream.
- Add cornflour to thicken the sauce.
- Simmer for 5 more minutes.
- Add the cooked noodles to the pan and stir through.
- Serve immediately.