Updated: Apr 26
Using some Wild Boar Loin fillet from Castle Game - Scotland - Ltd, I created this delicious poke bowl that is packed with egg noodles, carrot ribbons, beans sprouts, broccoli, cabbage, sugar snap peas, radish and garlic.
The Korean Wok Spice mix from PEΛK Blends is packed with coriander, lemongrass, black pepper, turmeric and black pepper which adds fantastic flavour to the whole dish.
Prep time: 10 mins
Cook time: 10 mins
You will need:
400g Wild Boar Loin Fillet, sliced thin
200g egg noodles
1 large carrot, peeled lengthways into ribbons
50g sugar snap peas
5 radishes, sliced thin
50g Savoy cabbage, sliced
3 garlic cloves, crushed
2 bell peppers, sliced thin
50g bean sprouts
4 spring onions, sliced lengthways
2 tsp Korean Wok Spice
Bring a pan of water to the boil, add your egg noodles and boil for 4 mins. As the noodles cook, prepare your vegetables.
Slice your spring onion, white part only, lengthways and leave about 1cm uncut. Soak them in ice cold water which will curl the ends.
Drain noodles and coat in sesame oil so they they don’t stick and place to one side.
In a wok, add a drizzle of oil and pop in the garlic and strips of wild boar. Fry it over a high heat for 2 minutes and add a tsp of seasoning, coat well.
Add all of the noodles to the wok and stir quickly, followed by the vegetables. Add one more tsp of Korean Wok Spice and stir thoroughly.
Layer your bowl with noodles, veg and your boar and garnish with curled spring onion.
Give it a try and let me know what you think.