Olive Magazine
Two bowls filled with long ribbons of pasta, fried pork mince and green vegetables

Pork biang biang noodles

Published: October 1, 2021 at 11:13 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Make these bang bang-style noodles using fresh pasta as a great cheat’s replacement for hand-pulled ones. Chiu chow chilli oil is the magic ingredient here, converting the sauce to a sweet, spicy, savoury sensation that coats the noodles

Nutrition:
NutrientUnit
kcal588
fat21.1g
saturates5.2g
carbs62.6g
sugars6.2g
fibre6.4g
protein33.8g
salt2.5g
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Make these pork biang biang noodles, then check out our minced pork noodles, chicken chow mein, Singapore noodles, Shanghai noodles and more noodle recipes.

Ingredients

  • 400g fresh egg tagliatelle, pappardelle or lasagne sheets
  • 2 tbsp vegetable oil
  • 400g pork mince
  • 4 cloves garlic, crushed
  • 50g ginger, finely grated
  • a small bunch spring onions, finely sliced
  • ½-1 tsp chilli flakes
  • ¼ tsp Szechuan peppercorns, crushed
  • 3-4 pak choi, leaves separated
  • 4 tbsp light soy sauce
  • 3 tbsp balsamic vinegar or black rice vinegar (chinkiang)
  • 2 tsp chiu chow chilli oil, plus extra to serve
  • 2 tsp sesame oil

Method

  • STEP 1
    Bring a large pan of salted water to the boil. Cut the lasagne sheets, if using, into thick strips.
  • STEP 2
    Heat the oil in a wok or deep frying pan over a high heat and add the mince. Break up with a spatula and cook for 6-8 minutes or until golden and crisp. Add the garlic, ginger, spring onions, chilli flakes and peppercorns, and fry for another 3-4 minutes.
  • STEP 3
    Cook the pasta for 4-6 minutes or until tender. Add the pak choi for the final minute. Drain well.
  • STEP 4
    Stir the soy and vinegar into the pork, then toss in the drained pasta, greens and chilli and sesame oil. Toss everything together to coat in the sauce before serving.

Find more of our easy noodle recipes

Chicken chow mein
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