Spicy Sichuan Pork Noodles
The trick here is to get your green beans nicely blistered in the pan and a good bit of caramelisation on your noodles.
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
8
MINUTES
Ingredients
- For the spicy Asian sauce:
1½ tbsp oyster sauce
1½ tbsp kecap manis*
4 tsp sambal oelek*
For the noodles:
250 g fresh Shanghai or hokkien noodles
2 tbsp vegetable oil
2 cups (200 g) green beans, ends trimmed and cut in half
3 ½ brown onion, finely diced
1 garlic clove*, finely minced
2 tsp finely minced ginger*
200 g pork mince
Method
- Mix the ingredients for the spicy Asian sauce in a small bowl.
Cook the noodles according to the packet directions. Drain, then rinse briefly under tap water. Leave in the colander until ready to use.
Heat 1 tablespoon of the oil in a large cast-iron frying pan6 over high heat until it is almost smoking. Add the green beans, spreading them out in a single layer. Leave to cook for 2 minutes, stirring only every 30 seconds, until lightly charred and just cooked through. Tip the beans into a bowl and set aside.
Cool the frying pan for 15 seconds, then place it back over high heat.
Heat the remaining 1 tablespoon of oil, then cook the onion, garlic and ginger (if using) for 30 seconds. Add the pork mince and cook, breaking it up with a wooden spoon until it mostly changes from pink to white, about 1 minute. Add 1 tablespoon of the sauce and continue cooking the pork for another 1 minute until it is nicely browned.
Add the noodles, green beans and remaining sauce. Toss for 2 minutes with two wooden spoons, ensuring that the noodles get some nice caramelisation.
