Neil Perry's spicy pork noodles recipe
serves
4
Spicy pork noodle
"Quite often we muck around and call the noodles 'AKA bolognese' so it's Chinese bolognese" - Neil Perry.
Ingredients (13)
- 1/3 cup (80ml) dark soy sauce
- 400g pork mince
- 1/4 cup (60ml) peanut oil
- 2 garlic cloves, crushed
- 2cm piece (10g) ginger, grated
- 2 long green shallots, finely chopped
- 1/4 cup (70g) Chinese sesame seed paste (from Asian food shops) or tahini
- 2 tbs chilli oil
- 2 tbs light soy sauce
- 2 cups (500ml) chicken stock
- 500g fresh Shanghai noodles, cooked according to packet instructions
- 1/2 tsp Sichuan peppercorns, crushed
- 1 Lebanese cucumber, peeled, seeds removed, cut into matchsticks
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Combine dark soy sauce and pork in a bowl. Cover and marinate for 10 minutes
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2.Place wok over high heat until smoking, then add half the peanut oil. When hot, add pork mixture and cook, breaking mince up with a wooden spoon, for 2-3 minutes or until browned all over. Transfer to a bowl.
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3.Reheat the wok over high heat and add remaining 1 1/2 tbs peanut oil. When hot, add garlic, ginger and shallot, and cook, stirring, for 2 minutes or until fragrant and softened. Add sesame paste, chilli oil, light soy sauce and chicken stock, and simmer for 4-5 minutes. Return pork mixture to wok and cook for 1-2 minutes or until heated through.
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4.To serve, divide noodles among bowls and ladle over pork mixture. Sprinkle with Sichuan peppercorns, top with cucumber and serve immediately.
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