Spicy Pork Noodles

A community recipe by Coby

Not tested or verified by Nigella.com

Introduction

The first time I looked through the book and saw that recipe, I knew that it was Hubby's kind of dish, and that he would be able to throw it together! I'm happy to share the recipe - as I mention on the photo, it's from the Jill Dupleix book Very Simple Food (with our variation). You could I think, add some extra chopped vegetables to make it a more balanced and 'one pot' meal. This is said to serve four, we may be big eaters, but I would think that four people would come away hungry if this was all you were serving - but as I said, we are big eaters:) *The onion is not part of the original recipe - that is our own addition, as Hubby is an onion freak:) Omit it if you like:)

Ingredients

Serves: 4

Metric Cups

1 tablespoon brown bean paste (or chilli bean paste)
1 tablespoon hoisin sauce
2 tablespoons light soy sauce
125 millilitres water (or chicken stock)
1 teaspoon soft brown sugar
½ cucumber
2 tablespoons peanut oil
4 spring onions (finely sliced)
1 medium onion (finely sliced)
500 grams minced pork
1 tablespoon cornflour
1 tablespoon water (or Chinese rice wine)
500 grams hokkien noodles (or other noodles of your choice)

1 tablespoon brown bean paste (or chilli bean paste)
1 tablespoon hoisin sauce
2 tablespoons light soy sauce
4 fluid ounces water (or chicken stock)
1 teaspoon soft brown sugar
½ cucumber
2 tablespoons peanut oil
4 scallions (finely sliced)
1 medium onion (finely sliced)
17⅔ ounces ground pork
1 tablespoon cornstarch
1 tablespoon water (or Chinese rice wine)
17⅔ ounces hokkien noodles (or other noodles of your choice)

Method

Spicy Pork Noodles is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix the chilli, Hoisin and soy sauces with the water and sugar in a jug, stir and set aside.

Peel the cucumber, pare lengthways using a vegetable peeler into ribbons. Cut the ribbons into matchsticks and set aside.

Place the noodles in a large heatproof bowl and cover with a kettleful of boiling water. Soak as per packet instructions. Drain well and return to bowl.

Heat a wok or frying pan. When hot, add the oil and stir-fry the onion and most of the spring onions for thirty seconds. Add the pork and stir-fry until brown (a few minutes). Add the sauce mix and stir-fry for about five minutes until the water has evaporated, oil rises to the surface, and the pork smells sweet and spicy.

Mix the cornflour with the water or rice wine, and add to the meat, stirring.

Add the drained noodles and stir-fry to combine. Divide between four deep bowls, scatter with cucumber and spring onions and serve with chopsticks.

Mix the chilli, Hoisin and soy sauces with the water and sugar in a jug, stir and set aside.

Peel the cucumber, pare lengthways using a vegetable peeler into ribbons. Cut the ribbons into matchsticks and set aside.

Place the noodles in a large heatproof bowl and cover with a kettleful of boiling water. Soak as per packet instructions. Drain well and return to bowl.

Heat a wok or frying pan. When hot, add the oil and stir-fry the onion and most of the scallions for thirty seconds. Add the pork and stir-fry until brown (a few minutes). Add the sauce mix and stir-fry for about five minutes until the water has evaporated, oil rises to the surface, and the pork smells sweet and spicy.

Mix the cornstarch with the water or rice wine, and add to the meat, stirring.

Add the drained noodles and stir-fry to combine. Divide between four deep bowls, scatter with cucumber and scallions and serve with chopsticks.