Try our minced pork noodles, then check out our Shanghai noodles.
Ingredients
- groundnut or vegetable oil 1 tbsp
- pork mince 150g
- gai lan, choi sum or pak choi 200g, any thick stems halved lengthways
- fine egg noodles 2 nests
- toasted sesame oil 2 tsp
- dried chilli flakes 1 tsp (or less if you don’t like it too spicy)
- sichuan peppercorns 4 (optional)
- garlic 3 cloves, finely chopped
- spring onions 4, sliced
- ginger thumb-sized piece, peeled and finely chopped
- soy sauce 2 tbsp
- mirin 2 tbsp
- rice vinegar 1 tbsp
Method
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Step 1
Heat the oil in a wok or deep frying pan, and fry the pork for 10-15 minutes, stirring frequently and breaking it up with a spatula until golden brown and crispy.
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Step 2
Meanwhile, blanch the greens in a pan of simmering water for 4-6 minutes, or until the stems are tender, then drain well. In another pan, cook the noodles for 2-3 minutes, or until tender, then drain and rinse under cold water.
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Step 3
Heat the sesame oil in a frying pan over a medium-high heat and toss in the blanched greens for a few minutes until starting to turn golden at the edges. Add the chilli flakes, Sichuan peppercorns (if using) and half the garlic, and toss for 30 seconds-1 minute, or until they start to smell aromatic. Remove from the heat and keep warm.
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Step 4
Add the spring onions, remaining garlic and ginger to the pork and fry for 1 minute, then add the soy, mirin and rice vinegar, and bubble for 1 minute.
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Step 5
Tip the noodles into the pork mixture, and toss everything well until the noodles have heated through. Serve in bowls with the chilli greens alongside.
Nutritional Information
- Kcals 555
- Fat 22.3g
- Saturates 6.3g
- Carbs 51g
- Sugars 10.1g
- Fibre 6.6g
- Protein 34.1g
- Salt 2.8g
