Flavoured Chops with Veggies and Noodles

Hi all. Here’s another recipe post.

The other night, I had chops, veg and noodles. I started out with a simple idea of dusting the chops with mixed herbs, then frying them with some garlic. A usual thing for me. But when it came time to cook, I didn’t want to have steamed veggies with it. So I did things a bit differently.

In a deep black frying pan are chops in a red tomatoey sauce with carrots, corn, bok choi and cauliflower with noodles stirred through

Ingredients:

  • 2-3 small chops
  • 1 clove garlic*
  • 1 tsp dried ginger*
    NB. Or whatever variations of garlic and ginger you have.
  • 2-3 tsp mixed herbs
  • 1/4x onion
  • different veggies – as you can see in the picture, I used carrot, cauliflower, corn and bok choi
  • Water
  • Tomato paste (to taste)
  • 1x serving of noodles
  • Cooking oil

Tools:

  • 1x frying pan
  • 1x small saucepan
  • 1x kitchen spoon
  • 2-3 teaspoons
  • 1x tongs
  • cutlery and crockery for plating & eating

Method:

  1. Chop vegetables, onion.  and garlic clove.
  2. Take chops out of its packaging and chop off excess fat
  3. Fry the onion with garlic and ginger for a couple of minutes in oil.
  4. While this occurs, scatter a teaspoon (roughly) of mixed herbs onto each chop and ensure both sides are coated.
  5. Fry chops in oil with the garlic, ginger and onion.
  6. When both sides are browned, turn heat to low and add chopped vegetables.
  7. Give that another minute or two, then add water mixed with tomato paste. This shouldn’t cover the vegetables or meat but just create a nice sauce for them.
  8. Cook noodles in boiling water. Once done, stir them through the frying pan mixture.
  9. Plate up and eat.

Yum!

 

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