Crispy pork noodles with chilli greens
- Anna Glover
Published: October 27, 2020 at 4:31 PM
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Serves 2
Easy
Total time: 20 mins
A star rating of 5 out of 5.0 ratingsRate
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Work wonders with a pack of pork mince. All you need is 20 minutes and a hot wok to create this speedy midweek dinner, made green with piles of pak choi
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Try these minced pork noodles, then check out our pork biang biang noodles, Shanghai noodles and more noodle recipes.
Ingredients
Nutrition
-
1 tbsp groundnut or vegetable oil
-
150g pork mince
-
200g gai lan, choi sum or pak choi
any thick stems halved lengthways
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2 nests fine egg noodles
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2 tsp toasted sesame oil
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1 tsp (or less if you don’t like it too spicy) dried chilli flakes
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4 (optional) sichuan peppercorns
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3 cloves garlic
finely chopped
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4 spring onions
sliced
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thumb-sized piece ginger
peeled and finely chopped
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2 tbsp soy sauce
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2 tbsp mirin
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1 tbsp rice vinegar
Nutrition: per serving
- kcal555
- fat22.3g
- saturates6.3g
- carbs51g
- sugars10.1g
- fibre6.6g
- protein34.1g
- salt2.8g
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Method
-
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.
Discover more ways with noodles
Authors
Anna GloverSenior food editor
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