- 100g shiitake mushrooms
- 1 shallot
- 1 garlic clove
- A thumb of ginger
- 2 tbsp tamari
- 2 tbsp brown rice vinegar
- 200g French beans
- 2 pork escalopes
- 2 bundles of Thai rice noodles
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1 tbsp water
Rinse the mushrooms and halve or quarter them, depending on how big they are. Peel and finely slice the shallot. Peel and grate or crush the garlic. Peel and grate ginger.
Heat your grill to high. Put a pan of water on to boil. Line a baking tray with foil and set to one side.
Tip the French beans into a bowl. Add ½ tbsp olive oil and a pinch of salt and pepper. Toss to mix. Set aside.
Rub ¼ tbsp oil into each pork escalope. Season with a little salt and pepper. Lay them on the baking tray. Arrange the green beans around the pork.
Grill the escalopes and beans for 10-15 mins, turning the escalopes over once, till they’re cooked through and browned. The beans should be cooked after around 8 mins, so scoop them off the tray and set them aside when they’re done.
While the steaks and beans grill, add 2 bundles of the noodles to the pan of boiling water. Simmer for 3 mins and drain.
While the noodles cook, warm a wok or deep frying pan for 1 min over a high heat. Add the garlic, shallot and ginger with 1 tbsp water. Stir fry for 1 min.
Tip 2 tbsp vinegar and 2 tbsp tamari into the wok. Add the shiitake mushrooms. Stir-fry for 3-4 mins till the mushrooms are soft. Add the noodles and toss together to mix.
Pop the escalopes onto two warm plates. Heap the beans and shiitake noodles up next to them and serve.