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Spicy Pork Noodles

A community recipe by

Not tested or verified by Nigella.com

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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:)

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 ounce 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.
  • Tell us what you think